Beer Cheese Brat Chowder #10DaysOfTailgate

Welcome to our final day of our tailgate! Thank you for sticking around and joining in the fun! On this final day I want to thank Camilla of Culinary Adventure with Camilla. This lady has worked so hard to put this event together and deserves many round of applause- head over to her blog and show her some love!

Here's what the rest of the team brought to the table...

Sweet Cornbread Mini-Muffins with a Chile Pepper Kick by OnTheMove-In the Galley
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen
Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

Boston Lager Cupcakes by Sew You Think You Can Cook

I wanted to save one of my favorite recipes for last. Beer cheese soup is really popular in Wisconsin (for obvious reasons) and I had never made it until recently. There are a few key things that I feel make a great beer cheese soup: sharp cheddar, lite beer, chicken stock (not broth), lots of black pepper.....and in this case bratwurst.  This recipe is everything that remind me of home on a cold blustery Sunday afternoon. Rich, cheesy, salty and filling....delicious.  Ron, Kellen and I devoured this soup and Kellen asked for seconds!

This has been a blast and I want to thank all of our sponsors for allowing us to use their products and create an amazing prize package for our readers.  I have another giveaway from our sponsors in an upcoming post so stay tuned! Please do not forget to visit our sponsors and enter to win an amazing prize pack! 

Thank you for joining me and #10DaysofTailgate! 


2 Tbl olive oil
2 Tbl butter
1 medium white onion, diced
2/3 cup diced carrot
2/3 cup diced potato
1/3 cup all purpose flour
1 1/2 cup beer (I used Miller Lite)
1 cup 2% or whole milk
2 1/2 cup chicken stock
4 cooked bratwurst sausages, halved and sliced
2 1/2 cup shredded sharp cheddar
1/2 cup shredded or diced american cheese
1 tsp freshly ground black pepper (add a little extra if you love pepper)
Salt, to taste


In a dutch oven or soup kettle heat olive oil and butter over medium heat. Add onion, potato and carrot to the pot, and saute till onions vegetables are tender.  

Stir in the flour till veggies are evenly coated. Whisk in the beer, milk and chicken stock. Allow the soup to come to a slow simmer and thicken while stirring frequently, about 10 minutes. 

Add brats and cheese. Stir to melt cheese and warm brats. Season with salt and pepper. Allow soup to bubble on medium low for about 5 minutes.

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