Ingredients

• 2 cups milk, warmed colour
• 1/4 pound bacon, chopped to 1/2 inch pieces
• 1/2 cup celery, finely chopped
• 2 tablespoons butter
• 1/2 red onions, finely chopped
• 1/2 cups flour
• 2 cups chicken stock
• 1/2 pound cheddar cheese, shredded
• kosher salt, to taste
• fresh ground pepper, to taste
• 2 teaspoons Worcestershire sauce
• 6 ounces slight warm golden ale
• Chives, garnish

Instructions

1. Brown the bacon first, then render until crisp
2. Add the butter and melt
3. Add celery and onions, cook until translucent
4. Add flour and mix thoroughly to form a roux
5. Add chicken stock and simmer for ten minutes
6. Add warm milk and stir vigorously
7. Cook out roux until thickened (should not have a starchy taste). About 15 minutes
8. Reduce heat to low, add cheese, and blend until melted
9. Add Worcestershire sauce, then salt and pepper to taste
10. Just prior to serving, add warm ale
11. Garnish with cooked bacon and fresh chives