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
mmmmmm
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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.
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