Beer Brats and Cheese Chowder with Homemade Soft Pretzel Bites...Delicious!! cookingwithcurls.com
Print Recipe
0 from 0 votes

Beer Brats and Cheese Chowder

This thick and creamy Beer Brats and Cheese Chowder is loaded with flavor and topped with soft pretzel bites, perfect for a cold winter night!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: German
Keyword: chowder, Oktoberfest, soup, brats, cheddar cheese
Servings: 6 Servings
Calories: 313kcal
Author: Lisa Johnson

Ingredients

  • 3 Tablespoons unsalted butter
  • 3 skinless beer bratwursts
  • 1/2 cup yellow onion (chopped - one medium onion)
  • 1 large russet potato (cut into 1/2-inch cubes)
  • 1 Tablespoon dry ground mustard
  • 1 teaspoon caraway seeds (crushed)
  • 3 Tablespoons all-purpose flour
  • 1 cup chicken stock
  • 12 ounce bottle German Beer (I used Becks)
  • 15 ounce can fire-roasted tomatoes (drained)
  • 1/2 cup whole milk or cream
  • 1/2 cup Fage Greek Yogurt (full-fat version)
  • 1 cup sharp cheddar cheese (shredded)
  • 1/2 cup Swiss cheese (shredded)
  • salt and pepper (to taste)

Instructions

  • Melt the butter in a heavy pot or Dutch oven over medium heat. Add the brats and cook until no longer pink, breaking them apart into large chunks.
  • Add the onion, potatoes, ground mustard, and caraway seeds, stir to combine. Cook until the onions are translucent, about 5 minutes.
  • Add the flour. Stir and cook for two minutes.
  • Add the chicken stock, beer, tomatoes, milk, and yogurt. Bring to a boil.
  • Reduce heat to LOW and stir in the cheese.
  • Serve immediately with Homemade Soft Pretzel Bites, regular pretzels or crackers.

Notes

  • I used unsweetened CashewMilk and white sharp cheddar instead of the Swiss to keep my soup lactose-free.
  • I used Beer Brats, but any flavor will work.
  • Make sure to cut your potatoes into small, bite-sized, 1/2-inch cubes so they cook evenly.
  • If you do not want to make soft pretzels from scratch, check your freezer section for pre-made soft pretzels.
  • I used fire-roasted, diced tomatoes because they are my favorite and add a lot of flavor but any diced tomatoes will work.
  • For an even creamier soup, substitute Half & Half for the milk and yogurt.

Nutrition

Calories: 313kcal | Carbohydrates: 24g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 326mg | Potassium: 417mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15.1% | Vitamin C: 7% | Calcium: 29% | Iron: 8.1%