Beer Cheese Soup

So, today's recipe is a super short post featuring.... Beer Cheese Soup! Please excuse the mediocre photography as I quickly snapped a photo with my phone before digging in. If you like rich hearty soups, this one is for you!

Beer Cheese Soup


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Beer Cheese Soup

DIFFICULTY: EASY • PREP TIME: • COOK TIME: • SERVINGS: 6

INGREDIENTS:

  • 4 slices thick-cut bacon, chopped
  • 1 sweet onion, finely diced
  • 1 small green bell pepper, finely diced
  • 1 cup corn kernels (can be frozen or canned)
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups of your favorite beer (I used Corona)
  • 1 cup half and half
  • 4 ounces sharp white cheddar, freshly grated
  • 8 ounces sharp yellow cheddar, freshly grated
  • fresh herbs (I like cilantro) for garnish
  • salt and pepper to season
  • 4-6 bread bowls (I buy Kaiser rolls at the grocery store and cut the tops off and hollow them out)

PREPARATION:

Heat a large pot over medium heat and add chopped bacon. Fry until crispy and fully cooked, then remove bacon to drain on a paper towel. Reduce the heat to low and add onion, pepper, corn and garlic, stirring to coat.

Cook for about 10 minutes, stirring occasionally to prevent the garlic from burning. Increase heat to medium-high and add in butter. Once butter is melted and sizzling whisk in flour and cook for about 4 minutes, or until flour is golden brown.

Add in beer, and stirring constantly, cook for 5 minutes to allow the alcohol to cook out and mixture to thicken. Add in half and half and reduce heat to low. Gradually add in cheese while stirring. Stir until smooth, then fold in bacon and serve immediately. Garnish with fresh herbs.

Slightly adapted from How Sweet It Is

Linda Anderson

Linda Anderson

Welcome to my blog, Mexican Baker!  It's a chronicle of the sometimes bizzare food adventures of a Mexican Mennonite who ended up in Canada and married a half Jamaican.  Culturally diverse yet delicious!

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