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Sunday, January 22, 2012

Brat & Cabbage Chowder

This recipe i`m sure is not exactly an authentic version of a Chowder but quite good nun the less. I started my Saturday with purchasing a pound of Tomato Basil Bratwurst from a good friend of mine who owns a small sausage processing shop here in town.
R & M Meats here in Norfolk Ne. makes some of the best Sausages & Brats available locally. Very flavorful & lightly smoked. This is how the Chowder recipe breaks down....

Start with poaching 1 lb of brats in 3 cups water. Set aside when done & save the poaching water. Saute 1 med onion chopped in some butter till clear.

In a large pot add your sauteed onion, 2 chopped carrots, 4 med sized potatoes chopped, 1 small head of cabbage chopped, 1- 15 oz can of whole kernel corn drained of liquid, reserved poaching water & cooked Brats; bring to a boil adding a little more water if needed. You'll need to season the pot with 1 tsp salt & pepper.

Then once veggies etc. are tender slowly pour in 3 cups milk. When hot again, add a slurry of 1/2 cup milk & 1/2 cup flour to thicken. Once this is hot again, stir in 1 cup shredded Swiss cheese till melted & serve!

This Chowder is sure to melt any cold heart on a blustery winter day. The Bratwurst flavor is optional, any flavor will do. Traditional brat, beer brat, onion brat etc the base flavors are endless in that respect. I think the next time i make a batch i`ll omit the carrots, although they add nice color to the dish the brats, cabbage and other ingredients are more predominant & over power any flavor that the carrots might add.
But judge for yourself make a pot of Chowder and see.
Thanks for stopping by.