Ingredients
- 6 Slices Thick Cut Bacon Cut in 1/2 inch pieces
- 1 Pound Boneless Skinless Chicken Thighs Cut in bite size pieces
- 3/4 Cup Onions Finely chopped
- 3 Cloves Garlic Minced
- 1/4 Cup Butter
- 1/4 Cup Wondra flour
- 2 Tsp. Smoked Paprika
- 1 Tsp. Seasoned Salt
- 1 Tsp. Worcestershire Sauce
- 1 Tsp. Chipotle Tabasco Sauce
- 1 Tsp. Fresh Ground Black Pepper
- 12 Oz. Blonde Bomber Blonde Ale Or ale of your choice.
- 1 Cup chicken stock
- 1-1/2 Cups Half & Half
- 8 Oz. cheddar cheese Medium or mild
Servings:
Instructions
- Heat a large soup pot over medium heat. Add the bacon and cook until lightly crisp. Remove from the pan and drain on paper towels.
- Add the chicken to the pot and cook, stirring occasionally until cooked through, 7 -10 minutes. Remove from pot and drain on paper towels. Remove all drippings except a scant tablespoon.
- Add the onions and garlic and cook stirring frequently until the onion is softened and the garlic is fragrant but not brown. Add a small amount of the chicken stock to the pan to de-glaze it, scraping up any brown bits.
- Add the butter to the pot and allow it to melt. Add paprika, salt, pepper, chipotle and Worcestershire sauces. Stir to combine. Add the flour a little at a time. Stirring to combine after each addition. Once the flour is all incorporated, Allow to cook over low heat for a minute or two, stirring frequently.
- Add the chicken stock stirring to prevent lumps. Add the beer stirring as with the stock. Bring mixture just to a boil, Reduce the heat and simmer stirring occasionally until mixture thickens, 5-8 minutes.
- Add the bacon and chicken back into the pot. Simmer for a few minutes. Add the half & half and continue to cook over low heat until everything is hot and happy. Add the cheese a little at a time stirring until each addition melts.
- Ladle into bowls and serve.
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