Brats and Beer Cheddar Chowder

• 2 tablespoons butter or margarine
• 1 medium onion, finely chopped (1/2 cup)
• 1 medium butternut squash, peeled and small-cubed.  Roasted with olive oil, salt, and pepper at 375 degrees for 30 min.
• 3 large shallots, chopped 
• 1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock
• 1/3 cup all-purpose flour
• 1 cup half-and-half or evaporated milk 
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground black pepper
• 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced ( I used smoked bratwurst)
• 1 12 - ounce bottle ale

In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. 

Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. 

Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. Do NOT overheat.  The cheese will "break" which means curdle.  If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Bacon Cheddar Chive Muffin

• 6 thick slices bacon
• 2 cups all-purpose flour
• 1 1/2 Tbs white sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp garlic powder
• 4 tsp dried chives
• 1/3 cup grated Parmesan cheese
• 1 cup shredded cheddar cheese
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup cream of mushroom soup
• 1/2 cup vegetable oil

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.

3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.

4. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

 

Yields: 12 muffins