Bratwurst Chowder Recipes

Steps:

• 1. Grill brats over hot coals until done or bake in a 350 degree oven for 30 minutes. Slice into bite-size pieces and set aside.
• 2. Meanwhile, in a Dutch oven or large pot, melt the butter over medium heat. Add onions, potatoes and carrots. Saute over for 10-15 minutes or until onions start to caramelize.
• 3. Pour chicken broth into pot. Bring just to a boil. Reduce heat, cover and simmer for 25 minutes or until potatoes and carrots are just cooked.
• 4. Pour half & half into an air tight container. Add flour. Seal and shake until thoroughly blended. Pour into broth. Stir gently until heated through and starting to thicken. Gradually, stir in the cheddar cheese; reduce heat to low. Cook stirring frequently until cheese melts completely. Add the bratwurst to the pot. Remove from heat.
• 5. Ladle into soup bowls and top with chopped fresh parsley, green onion, oyster crackers and/or more shredded cheddar if desired.

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

Steps:

• In a large saucepan combine:
• brats cut into 1/2 inch pieces, potatoes, onions, and salt and pepper (to taste).
• Add water, bring to a boil, and then reduce the heat.
• Cover and simmer for an additional 20 minutes until the potatoes are nearly done.
• Now stir in the cabbage and carrots, and cook until they are tender. Stir in 2 1/2 cups of milk.
• Combine the remaining 1/2 cup of milk with the flour.
• Now gradually stir it into the soup to thicken it.
• When the soup has thickened and is bubbly, stir in the cheese until it is melted.
• Enjoy!

Steps:

• In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

Steps:

• In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through.