Wisconsin Beer Cheese Chowder

This recipe was served at the gourmet club we belong to in Northern Wisconsin, with this year's theme "Wisconsin Supper Clubs". I was assigned to make this delicious soup, and that it was. And it might have been even better if I had remembered to add the cup of beer left on the kitchen countertop by mistake. I did add some to the remaining soup, but honestly . . . I liked it better without it. So suit yourself either way.


5 cups broccoli florets
2 cups chopped carrots
½ cup chopped onions
3 cups chicken broth
¾ cup butter
¾ cup flour
1 tsp dry mustard
2 tsp white (or black) pepper
5 cups milk
8 oz cream cheese, softened
2 pounds Velveeta cheese, cubed
1 pound cooked Polish sausage, cubed or sliced
1 cup flat beer


Combine broccoli, carrots, onions, and chicken broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until tender, 10 to 15 minutes. Set aside. Do not drain.

Melt butter in a large kettle. Stir in flour, dry mustard, and pepper. Add milk all at once. Cook and stir until thick, about 10 minutes.

Place cream cheese in a mixing bowl. Stir in 1 cup of the hot milk mixture. Beat until smooth and creamy. Pour back into kettle. Add Velveeta, sausage, beer, and undrained vegetables. Heat through at low temperature.

Makes 1 gallon. Leftovers freeze nicely.