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Low Sodium Beer Brat and Cheese Chowder

Low Sodium Beer Brat and Cheese Chowder

Christopher Lower
A hearty cheesy chowder perfect for tailgating or any big game party.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 8 people
Calories 408 kcal

Ingredients
  

For The Cheese Sauce (Chowder Base)

  • 1 1/2 cup Swiss Cheese (look for under 40 mg per oz ) grated, divided into 1 cup and reserve a half cup for garnish
  • 1 1/2 cup 2% Milk
  • 3 tbsp Butter unsalted
  • 3 tbsp All-Purpose Flour
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder salt free

For The Beer Brat & Cheese Chowder

  • 2 12 oz. cans Ale (Beer) Sub with NA if desired.
  • 1 tbsp Butter unsalted
  • 4 Bratwurst diced, Use lowest sodium brats you can find.
  • 1/2 cup Onion chopped into 1" cubes
  • 2 large Shallots chopped into 1" cubes
  • 2 large Potatoes chopped into 1" cubes
  • 3 medium Carrots chopped into 1" cubes
  • 2 cups Corn
  • 2 cups Vegetable Broth I use Swanson's unsalted
  • 1 cup Half and Half used to thin chowder if needed
  • 1/3 cup All-Purpose Flour used to thicken chowder if need be

Instructions
 

To Make The Cheese Sauce (Chowder Base)

  • Have your milk, flour, butter, and cheese, pepper and garlic within hands reach of your sauce pan as you will be whisking this sauce continuously to ensure a silky smooth sauce.
  • Melt the butter in a small saucepan over medium heat. Add flour and stir to make a roux. Cook the roux, stirring constantly for 1-2 minutes.
  • Slowly add milk to the roux in small increments, stirring with a whisk until smooth between each addition. Once all of the milk has been added, bring the mixture to a low boil, stirring constantly.
  • Slowly add 1 cup of Swiss cheese to the sauce, stirring until melted. Add black pepper and garlic and mix into the sauce.
  • Remove the sauce from the heat and add it all to the pot with the beer and vegetables.

To Make The Beer Brat & Cheese Chowder

  • In a large pot, pour in one of the cans of beer and add the 1 tbsp of the butter, potatoes, carrots,onions, shallots, and bratwurst. Cook for 20-30 minutes over medium high heat, turning the sausage occasionally with a tongs and stirring the vegetables.
  • Cook bratwurst until no longer pink inside. Remove the brats from pot and set aside. 
  • Add the cheese sauce, vegetable broth, half and half, flour, and remaining beer to pot. Bring to a simmer
  • Cut the bratwurst lengthwise and crosswise and add back to the pot. 
  • Reduce the heat and allow to simmer on low for an hour to allow flavors to meld. If the Chowder is too thick, add water to the chowder. If it is not thick enough, you can add some flour or half and half to thicken it to your preferred tastes.
  • Season with further garlic powder or black pepper to taste.
  • I like to have popcorn, some more shredded Swiss Cheese and seeded and sliced jalapenos as a garnish for those that want to add to their chowder. 

Notes

Store any leftovers in a sealed container in he refrigerator for 3 to 5 days. Will freeze for up to 2 months.

Nutrition

Serving: 1.5cupCalories: 408kcalCarbohydrates: 30.2gProtein: 15.3gFat: 22gSaturated Fat: 11.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.8gCholesterol: 59.3mgSodium: 447.7mgPotassium: 480.7mgFiber: 3.2gSugar: 9.1g
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