Springtime is a joyous season. The sun slowly climbs into the sky longer and longer each day, warming up our afternoons, while the nights offer us a cool, crisp breeze. Is there anything lovelier than jacket-weather itself? Perhaps your forecast is calling for some spring rain showers. And if so, we’ve got just the recipe for you today.

If you’re looking for comfort in a bowl, look no further.

There’s something flat-out irresistible about the combination of silky melted cheese, smoky bacon, and creamy half and half – all complimented with the mellow, crisp notes of wheat beer.

Have you ever cooked with beer before? Don’t sleep on it! The flavors its able to impart are rich and earthy, giving your dishes a delectable taste. It’s a common contender in chili recipes, stews, and even desserts. And don’t worry about getting drunk! The alcohol cooks off.

Beer cheese soup is a classic comfort food of the Midwest.

This soup enjoys exceptional fame in the state of Wisconsin. All across the state, the soup makes an appearance at most of the bars and restaurants. In fact, it features two of the state’s most well-known ingredients – beer and cheese! And this soup does nothing short of celebrating the holy union of this pairing.

The recipe we have today is for a silky and delicious bowl of piping hot soup, sure to please the entire family.

Ingredients:

• 6 slices of thick bacon
• 1 pound of boneless skinless chicken breasts
• kosher salt
• 4 tablespoons of unsalted butter, cut into 1-inch pieces
• 1/4 cup of all-purpose flour
• 2 teaspoons of garlic powder
• 1/4 to 1 teaspoon of cayenne pepper (to your liking)
• 1 teaspoon of smoked paprika
• 1 cup of Belgian-wheat beer
• 1 cup of reduced-sodium chicken stock
• 2 cups of half-and-half
• 8 ounces of shredded mild cheddar
• 1 teaspoon of Worcestershire sauce
• chives
• croutons
• extra bacon

Method:

1) First off, cook the bacon in a large, heavy-bottomed pot on the stovetop over medium heat. Using kitchen shears, cut the bacon into small pieces into the pot to fry. Stir occasionally, cooking it until it’s crisp. Meanwhile, cut your chicken breasts into bite-sized pieces.

2) Carefully remove the bacon from the pot and set aside, reserving about a tablespoon of the rendered fat. Add the chicken to the pot, along with a 1/2 teaspoon of salt. Cook over medium-high heat and stir occasionally until the chicken is cooked through – about 5-7 minutes.

3) Remove the chicken from the pot and set aside. Add the butter to the pan to melt it. Whisk in the flour, garlic powder, cayenne, and smoked paprika to make a roux. Cook for one minute over medium heat, stirring frequently.

4) Pour in the beer and continue to whisk for another two minutes. Your mixture should begin to thicken. Next, add the chicken stock and half-and-half. As you whisk, slowly add the cheese, a little at a time, stirring constantly.

5) Continue to whisk until your soup becomes smooth and creamy. Whisk in the Worcestershire sauce. Add the reserved bacon and chicken back into the pot, saving some bacon for a garnish.

6) Garnish the hot bowls of soup to your liking with chives, croutons, and extra bacon and enjoy!

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Sources: Sweet and Savory, Food Network, What’s Cooking America