Serves: 10
Ready In: 30-60 minutes
Ingredients:
- 6 cups milk, divided
- 1/2 Tabasco Sauce, PLUS
- 3/4 teaspoon Tabasco Sauce
- 3 tablespoons Worcestershire sauce
- 1 1/2 strips bacon, coarsely chopped
- 1/3 cup onion, coarsely chopped
- 2 tablespoons chicken bouillon granules
- 4 1/2 tablespoons cornstarch
- 1 jar (16 oz. size) Cheez Whiz
- 1 can (12 oz. size) beer
Instructions:
Combine 5 2/3 cups milk, Tabasco and Worcestershire sauces in a large pot. Stir to combine well.
In a heavy skillet, saute bacon until crisp; pour off half the fat. Add onion; stir and cook until wilted. Add chicken bouillon and cook, stirring 3 or 4 minutes.
Add bacon mixture to milk mixture and heat over medium heat. When milk begins to steam (at about 180) combine cornstarch and reserved 1/3 cup milk, stirring until smooth. Stir mixture into hot milk mixture and cook, stirring frequently, until soup thickens.
Add Cheez Whiz, stirring almost constantly. Stir in beer, including the foam. Strain through a metal mesh strainer into a large bowl. If necessary, reheat.