The Yankee Chef's brat chowder

My inspiration for this chowder comes from my dear friend, Michele Ragussis. She was the finalist on 'Food Network Star,' Season 8. She considers herself a master of New England chowder. Although I agree she is quite good, The Yankee Chef is better. Sorry, Michele!

• 2 T. butter or margarine
• 1 onion, minced
• 1 lb. peeled and diced potatoes
• 1 c. whole kernel corn
• 1 lb. Bean's Fully-Cooked Bratwurst Sausage, halved lengthwise then diced
• 1 14 oz. can vegetable broth
• 1/2 c. flour
• 1/2 stick butter or margarine, melted
• 1 c. half-and-half or light cream
• 1 t. caraway seeds, crushed and optional
• 1/4 t. black pepper
• 10 oz. Cheddar cheese, shredded
• 12 oz. pilsner or beer

In a large saucepan, heat the butter over medium heat. Add onion, corn and bratwurst; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onions are soft.

In a small bowl, whisk together the melted butter and flour until well combined; set aside. Stir broth into the onion mixture. Add the cream, caraway seeds and black pepper. Bring up to almost a boil and add butter/flour (roux) mixture. Whisk in very well. It should immediately thicken. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 7 cups. I didn't add salt to this recipe because I don't think it needs it, but by all means season to taste.