Wisconsin Beer Cheese Chowder

[fatkat]

I got this recipe from a Wisconsin website last winter and have not tried it yet. I think I will take a trial run with this and may end up taking it to a Growler party in September. If anyone makes this before me, please post your review as I would appreciate it.



Wisconsin Beer Cheese Chowder

1 Tbsp. plus 1/4 cup butter
1/2 cup onion, chopped
3/4 cup carrots, chopped
1-1/2 cups small broccoli florets
1 cup chicken broth, boiling
1/4 cup all-purpose flour
1/2 tsp. dry mustard
1/4 tsp. pepper
2 cups milk
3 oz. cream cheese, softened
8 oz. (1/2 lb.) cooked Polish sausage, cubed
1-1/2 cups (6 oz.) Wisconsin Sharp Cheddar cheese, shredded
1/2 cup beer

In medium saucepan, melt 1 Tbsp. butter. Add onion, carrots, and broccoli. Sauté over medium-high heat for 5 minutes. Add chicken broth; reduce heat, cover, and simmer for 8 minutes. In large saucepan, melt 1/4 cup butter over medium-high heat. Stir in flour, dry mustard, and pepper. Add milk, stirring until thickened. Stir for an additional 1 to 2 minutes. Cut cream cheese into cubes and stir in until smooth. Stir in vegetable mixture, sausage, 1 cup of the Cheddar cheese, and beer. Heat to serving temperature. Top each serving with remaining cheese. Makes 6 servings, 1 cup each.

Recipe inspired by Mr. G’s Supper Club, Sturgeon Bay.

[Bean]

This sure looks like a winner! I'll try it, just don't know how soon. TY

[Bean]

Did you make this last night fatkat?

[fatkat]

bumping for self ~ making this for dinner today

[Bean]

That looks awesome!

[shadow]

Excellent pic, looks awesome!

[fatkat]

I made this yesterday for dinner - it is pretty good but nothing SPECTACULAR. I've had better in restaurants and I think this could use more "flavoring" as in maybe some kind of seasoning. Also, the bagged cheese left a "gritty or grainy" texture in the soup. I would highly NOT recommend bagged cheese due to the coating they add to it to prevent clumping and to grate your own fresh.

I made one batch with a Bud Light - nice and refreshing flavor. It is the lighter colored one.

The second batch I used a local beer that is a dark Amber Ale. Very heavy in flavor. It made a pretty aromatic chowder and nice heavy flavor. The guys LOVED this one.

One other note is that I would either double up on the veggies OR add some cauliflower OR potatoes. It just did not have enough veggies to be classified as a chowder - a soup maybe, but not chowder.

I would make this again

[doro]

does it taste like beer?? i hate the taste of beer