The 2014 World Series is in full swing and my White Cheddar Beer Brat Chowder is the food for the mood. Seriously guys, make a pot of this for your game day eats and it will disappear!
White Cheddar Beer Brat Chowder
I wrote this recipe to commemorate the start of the World Series…aaaaand I love any excuse to make a pot of creamy chowder. Also, I rarely eat bratwurst and wanted to create a recipe that would really utilize it’s flavor and texture qualities.
Home run! It’s creamy and savory with a hint of sweetness. Chowders usually call for white potatoes, but I ramped up the nutrition and flavor by adding sweet potatoes and carrots to the recipe.
I grilled the brats to about half-done so they could finish cooking in the chowder and create even more magical flavors. Grilling just adds that savory caramelization we all love.
For the chowder, I sautéed the veggies and made a roux that would become a béchamel (white cream sauce). If you’re not familiar, just follow my easy recipe and you’ll have it down!
Here’s another tip, the Caraway seasoning in this recipe is pretty common for Cheddar Beer Chowder. Just be sure to grind it as finely as possible. We used a mortar and pestle. Next time, I think I’ll toast the seeds in a skillet to release even more flavor.
The beer. We borrowed a Stella Artois from the neighbors. This mighty lil lager knocked it outta the park. It brightened the flavor such in a pleasant way, I will use this beer again!
Back to the chowder:
To make the crouton garnish, I lightly coated plain sourdough bread cubes with olive oil, garlic powder and Kosher salt. I toasted them in a cast iron skillet on medium heat until they turned golden brown and crunchy. I got this idea from Food Network’s Chef Anne Burrell. They’re no-bake croutons and they are addictive!
I hope you love my recipe for White Cheddar Beer Brat Chowder. It was a super scrumptious hit in our house…can’t wait to make it again!
I wish you and yours the very best World Series weekend.