Ingredients Jump to Instructions ↓

  1. 4 oz. bacon, coarsely chopped

  2. 1/2 cup chopped white onion

  3. 3 tablespoons flour

  4. 3 cups half land half

  5. 2 cups chicken stock

  6. 12 ounces white or sharp Cheddar cheese, shredded

  7. 3 dashes Tabasco sauce

  8. 1/2 t. Worcestershire sauce

  9. 1/2 cup Colorado microbrew ale, at room temperature Salt and pepper to taste

  10. 1 tablespoon thinly sliced green onions

Instructions Jump to Ingredients ↑

  1. Cook bacon in large heavy nonreactive stockpot over medium heat until limp but not brown. Add white onion and cook until onion is translucent and bacon is crisp. Stir in flour gradually. Cook for 2 minutes, stirring constantly. Add half and half and stock a small amount at a time, stirring constantly to ensure there are not lumps. Bring to a boil and reduce heat. Simmer, covered, over low heat for 15 minutes. Remove from heat. Whisk in cheese, Tabasco sauce, Worcestershire sauce, ale, salt and pepper. Ladle into a bowl and sprinkle with green onions. Serves 6


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