Beer, Bacon, Parmesan Potato Chowder

Yield: 2 L (8 cups) – 8 main course portions

Ingredients:

¼ c.			unsalted Butter
1 Tbsp.			Canola oil
1 c.			small dice Onion
3 cloves			minced Garlic
½ c.			small dice Carrot
½ c.			small dice Celery
¼ c.			flour
1 c.			Chicken Stock
1 c.			Half & Half Cream
1 c.			Beer
1 ½ c.			diced New Potatoes
½ c.			crisp Bacon diced
½ c.			shredded Parmesan Cheese
To taste		salt, pepper, dry mustard, Worcestershire sauce


Procedure:

•	In a heavy bottom saucepan heat the butter and oil over high heat until melted
•	Sweat off onion, garlic, carrot and celery until the onions are opaque
•	Turn down heat to medium and sprinkle in flour and stir until gummy
•	Slowly stir in chicken stock in intervals until well incorporated (no lumps)
•	Do the same with the cream and beer
•	Once all liquid is in turn heat up slightly and while stirring (making sure to scrape the bottom) allow to thicken up to the consistency of whipping cream
•	Now reduce heat and add potatoes.
•	Cook until potatoes are tender stirring occasionally
•	Stir in bacon and cheese allowing cheese to melt.
•	Adjust the seasoning to taste

**Note: 
•	For fuller flavours use darker beer and real high quality parmesan cheese
•	If fat is not an issue you may sweat off your vegetables in the rendered bacon fat, adding butter/oil as necessary
•	If desired you can have the skins on or off of your new potatoes
•	Remember using flavoured (Maple) bacon may alter the end flavour of your soup