• 2 cups quality beer (lighter beer is better than darker)
  • 1/3 cup canna butter
  • 4 cups half and half
  • 6 cups shredded cheddar cheese
  • 3 cups chicken broth
  • 2 tsp. Worcestershire sauce
  • 1 tbsp. Dijon-style mustard
  • 1/3 cup flour
  • 4 carrots (sliced)
  • 2 medium sweet onions or 1 large onion (sliced)
  • 3 celery stalks (chopped)
  • 4 cloves garlic (minced)
  • 1 tsp. hot sauce
  • 1/2 tsp. white pepper
  • 1/4 tsp. sea salt


Get out a large saucepan and place it over medium heat. Also get out another large pot and place the butter in it, heating over medium heat as well. Add the onion, carrots, garlic and celery. Then mix in the hot sauce, salt, white pepper, chicken broth and beer. Simmer about 9 or 10 minutes, subsequently removing from the heat. Stir the flour into the large pot with the butter in it, mixing well with a whisk. Cook until the flour/butter mixture just starts to turn to a light golden-brown. Now add the half and half to this mixture, adding it just a little at a time and stirring after each addition. After the milk has been added and you have constantly kept stirring, remove from the heat and stir in the cheddar cheese. Cover and place this pot over very low heat, just enough to keep warm for another 10 or 12 minutes. Now stir the first mixture with the beer in it, into the mixture with the cheese over the low heat. Now add the mustard, Worcestershire sauce and bring to a simmer for 8 to 10 minutes. Serve with in bowls with a side of dipping bread.

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