We LOVE watching football. We have spent a lot of time in the last year focusing on eating healthy. That means that a lot of our old football food stand-bys were no longer fitting into our diet. I had to get imaginative with new recipes. Out of all of the new recipes that I have created this is my hubby’s favorite new football food. With lots of veggies and no “cream of” soups this chowder is a healthy touchdown!
I know what you are thinking! How can brats be healthy?! It all depends on what kind of brats you buy. You can buy uncured, turkey, or chicken. You can find brats in the lunchmeat section of your grocery store or at meat counter of stores like Whole Foods. So not every brat is necessarily healthy, but there are enough options that you can pick one that fits your healthy diet.
- 12 oz – 16 Brats chopped
- 1 large onion chopped
- 3 carrots chopped
- 2 celery stalks chopped
- 1 tbl basil
- 1 tbl garlic powder
- 1 tbl onion powder
- 1/4 tsp thyme
- 1 can Coconut Milk
- 1 can Corn or 1 small bag of frozen corn
- 3 tbsp Flour or Arrow Root Powder
- 2 tbsp Olive Oil
- 16 oz Chicken Broth
- Salt and Pepper to taste
Heat olive oil over medium heat. Brown chopped brats. Add onion, carrots and celery, cook for 4 to 5 minutes until veggies soften. Sprinkle 3 t/l flour outer veggie/brat mixture and stir, cook for 2 minutes. Add coconut milk, broth, corn, garlic powder, basil, onion powder, thyme, salt and pepper. Bring to a boil then reduce temperature to low. Simmer for 30 minutes.
This recipe could easy be made in the crockpot. I would cook it for 4 to 6 hours. It is better if you brown the brats and cook the veggies for a few minutes, but if you don’t have the time it will still be tasty.
So whether it’s College Football on Saturday, NFL on Sunday, or both you can have a tasty and healthy football food to make the whole family happy and full.