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

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