Cooking With Monk – Beer Cheese and Bacon Soup
There are few things that excite me as much as good, hearty food and an ice cold beer. I've experimented with the two for years and thought I'd share a recipe from my kitchen.
Beer cheese and bacon soup... what? Beer, cheese and bacon? Yes! Food jackpot! For me, this is a year 'round classic and now that we're entering October, the time could not be more perfect.
A crisp, cool Alabama night calls for warm comfort food. One day soon, try this recipe out and let me know what you think.
Beer Cheese Soup
Ingredients:
- 6-8 slices thick cut bacon
- 1 pound boneless skinless chicken breast
- ¼ cup butter
- ¼ cup flour
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 1 cup beer
- 1 cup chicken broth
- 2 cups half and half
- 8 ounces mild shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- Salt & pepper to taste
Cooking directions:
Cut bacon generously into half inch pieces and warm in an 8 quart pot over high heat. Stir occasionally until bacon is lightly crisp.
Cut your chicken into bite size pieces while bacon is cooking. Remove the bacon from your pan and place to the side. Add chicken into bacon grease and cook until chicken is done then remove and place to the side with bacon.
Add your ¼ cup butter to the pan drippings. Whisk in flour and spices. Add beer, broth and half & half and bring to a boil. Add cheese and stir. Once your mixture is smooth, add Worcestershire sauce, chicken and bacon.Allow to simmer until ready to serve, stirring occasionally.
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