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Country Bratwurst Potato Chowder is Perfect for Rainy Days
Have you ever gotten some brats out of the freezer, only to have your picnic or backyard barbeque rained out? Or like me, maybe it started to snow? Or maybe you’re just tired of the same old grilled brats. Well, Country Bratwurst Potato Chowder is a reimagined potato chowder that will knock your socks off. Creamy and savory, Country Bratwurst Potato Chowder will fill you up and your family will love it.
What Brats to Use with Country Bratwurst Potato Chowder?
I buy my brats at a little family run store that makes their own by hand. They have six to eight flavors, depending on the day you shop. This time, I used Italian brats (not sausage…the flavor is slightly different) for a spicy flavor. The bacon cheddar brats are also amazing in Country Bratwurst Potato Chowder. I opted to stay away from the wonderfully sweet Hawaiian brats, thinking the pineapple and brown sugar flavor would probably not be as savory as I was looking for. Use a brat you love and you will have an amazing Country Bratwurst Potato Chowder.
Ingredients
- 1 lb bratwurst
- 3 large potatoes, scrubbed and cubed
- 1 medium onion, diced
- 4 cloves garlic, sliced
- 3 carrots, cut into rounds
- 3 ribs celery, diced fine
- 3 bay leaves
- 2 C white wine
- 1 C heavy cream
- 2 T potato starch or all purpose flour
- Salt
- Pepper
Instructions
- Place the brats in a frying pan and brown on all sides. Remove from the pan and let cool slightly. Slice into 1/2 inch rounds and return to the frying pan, browning the cut sides.
- Place the potatoes into a large pot and cover with water. Sprinkle with salt and boil until soft. Do not drain.
- Remove the brats from the pan and set aside. To the pan, add the onion, garlic, carrots, and celery. Sauté until nearly tender. Add the white wine to deglaze the pan and simmer for 1 minute.
- Place the brats and vegetables into the pot with the potatoes. Add enough water to cover the ingredients with an extra 2 inches of water.
- Add the bay leaves and simmer for 10 minutes.
- In a bowl, mix the cream and starch until no lumps remain. Season to taste with salt and pepper.
- Stirring the simmering soup, add the cream slowly to thicken.
- Serve with crusty bread and a salad!
Country Bratwurst Potato Chowder for a Crowd
If you are having a gathering, or just want to graze all day, make up the Country Bratwurst Potato Chowder and keep it warm in a Crock-Pot. The flavor will intensify and you can eat it at any time!
1 lb bratwurst
3 large potatoes, scrubbed and cubed
1 medium onion, diced
4 cloves garlic, sliced
3 carrots, cut into rounds
3 ribs celery, diced fine
3 bay leaves
2 C white wine
1 C heavy cream
2 T potato starch or all purpose flour
Salt
Pepper
Place the brats in a frying pan and brown on all sides. Remove from the pan and let cool slightly. Slice into 1/2 inch rounds and return to the frying pan, browning the cut sides.
Place the potatoes into a large pot and cover with water. Sprinkle with salt and boil until soft. Do not drain.
Remove the brats from the pan and set aside. To the pan, add the onion, garlic, carrots, and celery. Sauté until nearly tender. Add the white wine to deglaze the pan and simmer for 1 minute.
Place the brats and vegetables into the pot with the potatoes. Add enough water to cover the ingredients with an extra 2 inches of water.
Add the bay leaves and simmer for 10 minutes.
In a bowl, mix the cream and starch until no lumps remain. Season to taste with salt and pepper.
Stirring the simmering soup, add the cream slowly to thicken.
Serve with crusty bread and a salad!
Next time your picnic gets rained out, don’t grab the umbrella! Make Country Bratwurst Potato Chowder!
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Olive Garden is running their Unlimited Soup, Salad and Breadsticks for $6.95 promotion again! If you’re a fan of soup and salad then you may want to head over there for a delicious lunch!
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