Bratwurst Chowder...

If I said bratwurst or brats would you, think of beer and grilling or something else. Did you know translated from German bratwurst means fried sausage? I like to use Johnsonville brand when I cook brats.

Recently, I came across the recipe below for a chowder using brats. Many of us have heard of and eaten chowders, such as corn, New England or Manhattan clam. So do you know the difference between chowder and soup? Chowder is a seafood or vegetable stew that traditionally based of potatoes, milk or cream, and onions.  

Ingredients:

2 tablespoons olive oil

1 cup onions, diced

¾ cup carrots, diced

¼ cup celery diced

2 cups chicken broth

2 cups red potatoes, diced

1 ½ cups of milk or cream

3 Tablespoons flour

½ cup cheddar, grated

¼ cup parmesan cheese, grated

1 pound of bratwurst, sliced

salt and pepper to taste

Directions:

In a large stock or soup pot, heat oil

Sauté onions, celery, and carrots until onions are translucent over medium heat

Add broth and potatoes and bring to boil

When potatoes are fork tender, reduce heat

In a separate bowl combine flour and milk, stir until flour has been dissolved

Slowly add milk mixture to soup pot, stir constantly until combined

Add in chesses and when melted add bratwurst, cook for ten minutes or until brats are hot.