I bought a case of brats over the summer and froze them waiting for a day to have people over and throw them on the grill. Well, that day never came. Last week, I purchased a boatload of meat to stock up for the winter and, quite frankly, I was tired of seeing those brats – let alone all the space it took in my freezer. So, I took them out to thaw with absolutely no idea what to do with them. I thought if all else fails, I can put them on the indoor grill and make sweet potato fries to go with them. Then, before I left work, it hit me…let them eat soup! Tis the season, right?
I have been in soup making mode since the Chicago hawk came out to remind us who’s boss. Once home, I worked on this recipe, tweaking here and there, to get it just right for my family. Well it worked! My husband marveled at how great it tastes – he even ate it for breakfast (well, that might not be much news :)). I love making soups during this season to freeze for the kids to take for lunch or just to enjoy on a cold night. I’m sure your family will love this too – and don’t forget you can make it vegan by just avoiding the brats. It’s great and so hearty as a vegan dish!
- In a dutch oven, add bratwurst pieces, potatoes, onion, salt, pepper and water. Bring to a boil then reduce heat to medium.
- Cover and simmer until potatoes are almost tender. About 20 minutes.
- Add carrots and cabbage to the pot. Add more water in 1/2 cup increments if needed.
- Bring to a boil, then cover and simmer on medium heat until carrots are tender. About 10 to 15 minutes.
- Combine milk and corn starch and stir until starch is dissolved (no lumps).
- Add milk mixture to the pot. Stir on medium low heat until the chowder thickens. About 5 minutes.
- Stir in cheese until melted and sprinkle extra cheese on top.
- Serve and enjoy!