Post by bee on Mar 8, 2007 14:24:01 GMT -5
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.
**NOTES
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.
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.
**NOTES
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.