This started as a concept that after a few batches grew into this. Someone requested it and evolved. Most recipes work like this. What I’m more or less doing is cooking Bacon and Mirepoix and then making a roux with the fat, then adding Beer, cream and cheese until I get the flavor and consistency I’m looking for.
Mise En Place
- Knife and board
- Large pot
- Medium pot
- Wooden spoon
- 12 ounces fine chopped bacon (raw)
- 1 cup fine diced Mirepoix
- 1 cup of flour
- 1 pint of Lager
- 4 cups of Chicken stock
- 4 cups of half and half
- 4 cups shredded cheese
Method of Preparation
- Chop the Mire Poix
- Chop the bacon
- Cook the bacon halfway in the large pot
- Add Mirepoix and continue to cook til the veg are tender
- Heat up the Chicken stock in the medium pott
- When the veg are cooked add the flour to make a roux and let it cook on medium for 5-10 minutes (stir it don’t burn it)
- Add the Beer and stir well
- Add the Chicken stock and stir well
- Add the half and half and stir well
- Add the cheese and stir well.
- Lots to play with on this recipe. You can choose the types of Beer and Cheese you want to use and run the range from lite to heavy.
- With this recipe you’re using the bacon grease as the fat to make your Roux. This is going to be the foundation of the flavor profile.
- Make sure you keep the heat on the low side when you add the half and half and cheese since dairy is not a fan of high heat