The "Cooking With Beer" book has a great beer and cheese soup recipe and recently found this kicked up version on Pinterest that adds spicy jalapenos and smokey bacon. Mmm... now you're talking. The smokey bacon and heat from the chilis adds just the right amount flavor to this comforting food on a cold winter day. We recommend pairing this with our Cream Ale since the hop flavor will cut through the spiciness while the smooth malt finish will help cool you down. The crisp refreshing flavor of the Cream Ale balances nicely with the richness of the cheddar. Enjoy!
Ingredients
1/2 pound bacon (double smoked is good), cut into 1 inch slices
1 onion, diced
2 stalks celery, diced
2-4 jalapeno peppers, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour
12 ounces Gansett Cream Ale (we know it's a tallboy, so enjoy those other 4 ounces.)
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cups cheddar cheese, shredded
cayenne to taste
salt and pepper to taste
Directions
Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan. Add the onion, celery and jalapeno and cook until tender, about 10 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes. Add the ale followed by the broth and bacon and let cook for 10 minutes. Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil. Season with cayenne, salt and pepper to taste. and enjoy.
