Name: Bacon, Beer, and Cheese Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 360 ml Olive oil; 120 g Corn kernels; 450 g Bacon; 1/2 piece Onion; 2 cloves Garlic; 1 piece Celery; 1 piece Jalapeño pepper; 60 g Red bell pepper; Salt and black pepper to taste; 30 g Wheat flour; 240 ml Dark beer; 360 ml Chicken broth; 360 ml Heavy cream; 1 tsp Smoked paprika; 1 tbsp Tabasco sauce (Optional); 1 tbsp Mustard; 480 g White Cheddar cheese; 120 g Mozzarella cheese

Directions

Step 1

In a skillet, add one and a half tablespoons of olive oil and the cup of corn. Cook thoroughly for about 10 minutes until golden brown. Set aside.
Step 2

In another skillet, add the diced bacon and cook until crispy. Drain on a deep bowl lined with paper towels to remove excess fat.
Step 3

Take another pan and add the diced onion, two minced garlic cloves, one chopped celery stalk, one diced jalapeño, red bell pepper, and salt and pepper to taste. Cook for six to eight minutes.
Step 4

Add the flour and cook for two more minutes. Add one cup of beer and cook until thickened. Stir continuously so it doesn't stick to the bottom.
Step 5

After about 2 minutes, stir in the chicken broth and heavy cream.
Step 6

Now season with one teaspoon of smoked paprika, one tablespoon of Tabasco sauce, and one tablespoon of mustard. Simmer over low heat for 20 minutes.
Step 7

Add half of the bacon, the diced Cheddar cheese, and the shredded mozzarella. Stir until melted and let rest for 10 minutes.
Step 8

Serve and garnish with the corn and the remaining bacon.

Notes:
This soup has deep roots in the culinary tradition of Wisconsin, USA, renowned for its breweries and cheeses. The beer adds a malty flavor and a slight acidity that balances the richness of the cheddar cheese and smoky bacon.

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Bacon, Beer, and Cheese Soup

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