Go Big Red Recipe For Sept. 21

[Roxy]

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

 

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.

 

First bowl is made with Bud Light and 2nd is made with an Amber Ale (heavy & dark)