Upstream Brewing Company Smoked Gouda Beer Soup

In a large stock pot, fry bacon until crisp over medium heat. Remove bacon bits, reserving half of drippings in the pan. Drain bacon on paper towels; set aside.

To the remaining bacon drippings add onions and saute until transparent, stirring to ensure even cooking. Add the garlic to the pan & cook with the onions, stirring for 3 minutes until no color remains. Stir in corn & peppers, cooking for 5 minutes and then deglaze the pan with beer.

Add stock and bring mixture to a simmer and then add potatoes, stirring to incorporate well. Cover and simmer for 10-15 minutes until potatoes are cooked.

At this point, either reduce the heat to low or place soup in a double boiler. While stirring constantly, slowly add the cream. Toss the cheese with the cornstarch and add to the soup in small batches, stirring to melt the cheese. Do not overheat.

Slowly heat the soup to melt the cheese. This will be a thick soup. If the soup is too thick, slowly add more beer. Next, add the seafood seasoning, Worcestershire, thyme, salt and peppers. Taste & adjust seasonings to your preference. To serve, garnish with reserved bacon. Other servings suggestions are topping with croutons or fresh thyme sprigs.