Brats and Beer Cheese Chowder
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This hearty and flavorful Brats and Beer Cheese Chowder combines the rich taste of beer, the savory goodness of bratwurst and potatoes, and the creamy texture of melted cheese for a satisfying and comforting winter dish.
Flooding, wind, and hurricanes….oh my! I have to say, I never expected to be dealing with the remnants of a hurricane living in Arizona!! Record rains and cooler temperatures definitely made it feel like winter this past weekend, and winter means soup.
In honor of Oktoberfest and my previous life in Iowa I decided to make this thick and flavorful, creamy chowder that I topped with Homemade Soft Pretzel Bites!
If you’re a brat lover, you need to try this Grilled Brat Burgers recipe! Packaged brats are turned into smoky delicious burgers while seared on the grill. Yum!
What you’ll need
- Butter
- Bratwurst sausages – skinned if possible, but not required.
- Yellow onion
- Russet potato
- Ground mustard powder
- Caraway seeds
- All-purpose flour
- Chicken stock
- Beer – I used Becks because it is a German beer, and available at the grocery store.
- Canned fire-roasted tomatoes
- Whole milk or cream
- Greek yogurt
- Sharp cheddar and Swiss cheeses
- Salt & pepper
Check out the printable recipe card below for the complete recipe and detailed instructions.
How do you make Brats Beer and Cheese Chowder?
Melt the butter in a heavy pot or Dutch oven over medium heat. Add the brats and cook until no longer pink, breaking them apart into large chunks.
Add the onion, potatoes, ground mustard, and caraway seeds, stir to combine. Cook until the onions are translucent, about 5 minutes.
Add the flour. Stir and cook for two minutes.
Add the chicken stock, beer, tomatoes, milk, and yogurt. Bring to a boil.
Reduce heat to LOW and stir in the cheese.
Serve immediately with Homemade Soft Pretzel Bites, regular pretzels, crusty bread or crackers.
Have you grabbed your spoons yet? This soup is crazy delicious and always a crowd-pleaser.
Expert Tips
- I used unsweetened CashewMilk, Greek yogurt and white sharp cheddar instead of the Swiss to keep my soup lactose-free.
- I used Beer Brats, but any flavor will work.
- Make sure to cut your potatoes into small, bite-sized, half-inch cubes so they cook evenly.
- If you do not want to make soft pretzels from scratch, check your freezer section for pre-made soft pretzels.
- I used fire-roasted, diced tomatoes because they are my favorite and add a lot of flavor but any diced tomatoes will work.
What if I can’t find skinless brats?
Slice the outer skin with a sharp knife pull the skin off of the sausage.
While I am removing the skin, I break the brats apart with my hands and dump them into the pot.
What can I substitute for bratwurst?
If you can’t find bratwurst or prefer a different type of sausage, you can use other types of flavorful sausages such as Italian sausage or smoked sausage.
Is it necessary to use beer in the chowder, or can I omit it?
The beer adds a distinct flavor to the chowder, but if you prefer not to use it, you can substitute it with additional chicken stock or broth.
How do I store leftover chowder?
Allow chowder to cool completely before transferring to an airtight container. Store in the refrigerator for 3-4 days. To reheat, gently warm the chowder over low heat, stirring frequently to maintain its creamy consistency.
What is the difference between Chowder and Soup?
Chowder is a thick, chunky soup that is most commonly associated with seafood. They usually have a creamy, milk base rather than a broth base.
Soups in general start with a base of water or broth that is heated with vegetables and aromatics to impart deep flavors. They can be thin with noodles or rice, or blended into a thick creamy soup.
Additional warming soup recipes
- Instant Pot Cheddar-Ale Soup
- Potato Cheese Soup
- Whole 30 Clam Chowder
- Southwest Crab Chowder
- Instant Pot Minestrone Soup
Did you try this recipe? I’d love to see it!
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Enjoy!!
Beer Brats and Cheese Chowder
Ingredients
- 3 tablespoons unsalted butter
- 3 skinless beer bratwursts
- 0.5 cup chopped yellow onion one medium onion
- 1 large russet potato cut into half-inch cubes
- 1 tablespoon dry ground mustard
- 1 teaspoon caraway seeds crushed
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 12 ounce bottle German Beer I used Becks
- 15 ounce can fire-roasted tomatoes drained
- 0.5 cup whole milk or cream
- 0.5 cup Fage Greek Yogurt full-fat version
- 1 cup shredded sharp cheddar cheese
- 0.5 cup shredded Swiss cheese
- salt and pepper to taste
Instructions
- Melt the butter in a heavy pot or Dutch oven over medium heat. Add the brats and cook until no longer pink, breaking them apart into large chunks.
- Add the onion, potatoes, ground mustard, and caraway seeds, stir to combine. Cook until the onions are translucent, about 5 minutes.
- Add the flour. Stir and cook for two minutes.
- Add the chicken stock, beer, tomatoes, milk, and yogurt. Bring to a boil.
- Reduce heat to LOW and stir in the cheese.
- Serve immediately with Homemade Soft Pretzel Bites, regular pretzels, crusty bread or crackers.
Notes
- I used unsweetened CashewMilk and white sharp cheddar instead of the Swiss to keep my soup lactose-free.
- I used Beer Brats, but any flavor will work.
- Make sure to cut your potatoes into small, bite-sized, half-inch cubes so they cook evenly.
- If you do not want to make soft pretzels from scratch, check your freezer section for pre-made soft pretzels.
- I used fire-roasted, diced tomatoes because they are my favorite and add a lot of flavor but any diced tomatoes will work.
- For an even creamier soup, substitute Half & Half for the milk and yogurt.
