Bacon and Beer Cheese Chowder
1 large sweet onion ~ diced
2 cloves of garlic ~ minced
½ cup all purpose flour
2 cups low sodium chicken stock
1 cup whole milk
8 ounce bottle lager beer
3 cups shredded cheddar cheese
Sea salt and freshly ground black pepper to taste
Baguette of French Bread - toasted
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.