Cooking - Creamy Brat and Potato Chowder - Creamy Brat and Potato Chowder

Reading this, you might think this is the strangest recipe for soup but it’s delicious and easy to make! Even better the next day. I made this at the cabin and was re-heating it for lunch the next day for lunch as my nephews showed up. My sister and I were lucky to get any as the boys consumed every drop. And, they raved about it. I usually double the recipe to feed a small army.

1/2 c. diced onions
1/2 c. carrots, cut on the diagonal
1/2 c. sliced or diced celery
1 Tablespoon butter or margarine
1-1/2 c. low sodium chicken broth
2 cups sliced russet potatoes... with skins!
2 Tablespoons flour
1 c. milk
12 oz. smoked bratwurst or polish sausage sliced
8 oz. mushrooms cleaned and sliced
dash or more of Tabasco

 

    In a large pan, sauté onions, carrots and celery in butter until tender. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover and simmer gently for 20 minutes. Using a fork or potato masher, coarsely mash potatoes (you want potatoes to be chunky - this is a chowder!). Stir milk into flour and whisk. Stir into potato mixture. Add bratwurst or polish sausage and mushrooms. Add Tabasco for desired kick. Heat till bubbly. Heat 1 minute more.

    It’s ok to put the Tabasco bottle on the table... like I have any choice with my nephews!

Candy Sartell

Lind Bohanon