INGREDIENTS:

2 Cups of Corn; roasted for 20 minutes in a 400º oven
½# Smoked Gouda Cheese; shredded
1 Large Baker Potato; diced
2 Tbs. Garlic; chopped
3 Stalks of Celery; diced
1 Medium Yellow Onion; diced
2 Tbs. Chili Powder
2 tsp. Chives; chopped
¼# Bacon; chopped
4 Cups of Chicken Stock
2 Cups of Cream
1 Bottle of Beer
Salt and Pepper to taste
Roux to thicken

DIRECTIONS:

1. Heat a medium stock pot on a medium-high heat and cook off the bacon until crispy. Add the onions, celery and garlic and cook for about 2 minutes.
2. Add the bottle of beer and reduce by half. Now add the chicken stock and the potatoes and reduce the heat to medium and simmer until the potatoes are tender.
3. Add the cream, seasonings and corn and bring the soup to a boil. Add a small amount of roux and then a small amount of cheese and stir continuously until the cheese is smooth and incorporated. Continue to do this until the soup is thickened to your desired consistency and the cheese is used up.