Wisconsin Brats and Beer Cheddar Chowder

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With a wink and a nod to my proud Wisconsin upbringing. Brats, beer, and cheese... What's not to love?? =)

One of our favorites on Packer Game Day, (Go Pack!) along side a great loaf of garlic bread or rye bread. Originally found in a Midwest Living Magazine a few years back.

Grab a beer and be an honorary "Cheese Head" for a day! =)


★★★★★ 1 vote

4-6 (7 Cups)
20 Min
20 Min
Stove Top


  • 2
    tablespoons butter
  • 1
    medium onion, finely chopped (1/2 cup)
  • 1
    medium carrot, coarsely shredded (1/2 cup)
  • 3
    large shallots, chopped
  • 1
    14 oz. can chicken broth
  • 1/3
    cup flour
  • 1
    cup whole milk, half and half or light cream
  • 1/4
    tsp. freshly ground black pepper
  • 10
    oz. cheddar cheese, shredded
  • 4
    fully cooked bratwurst, knockwurst or polish sausage, halved lengthwise and then sliced (wonderful if you have some left over from grilling!)
  • 1
    12 oz can of your favorite beer or ale (...or to taste)

How to Make Wisconsin Brats and Beer Cheddar Chowder


  1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
  2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
  3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.

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About Wisconsin Brats and Beer Cheddar Chowder

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