Monday Night Football was a showdown between Mr. Max's beloved Green Bay Packers and the Chicago Bears, so in honor of this big event, I decided to pay tribute to his home state with a recipe for beer cheese soup.
1 tablespoon of butter
1/2 cup of chopped onion
1/2 teaspoon of minced garlic
2 teaspoons of Worcestershire sauce
6 fl ounces of light beer (Miller Light of course)
1/2 can of chicken broth
3 tablespoons of corn starch
3 table spoons of water
2 cups half-and-half
1 1/2 cups of Sharp Cheddar (original recipe called for 2 cups, but we felt there was too strong of a cheese taste, so I would cut back)
2-3 strips of bacon, chopped
Start by melting the butter in a soup pot over medium heat. Add the onion, garlic and Worcestershire sauce, stir well.
Add the beer and bring to a boil for about 3 minutes, this will evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat and let simmer.
Combine the cornstarch with water and whisk until smooth, then set aside.
Chop up the bacon, then with a little oil, add it to a skillet to cook.
Add the half-and-half, along with the cheddar cheese. Stir constantly until the cheese melts.
Stir in the cornstarch mixture, stirring until thick, about 2 minutes.
Last, take your skillet and add the bacon and the bacon grease to your soup! Season with salt and pepper.
Served with soft pretzels and big ol' salad with dried berries and maple walnuts.