YIELD: 24 servings
4 oz. butter or margarine
8 oz. finely chopped onion
2 tsps. whole thyme leaves, dried
1 ½ tsps. ground white pepper
¾ tsp. cayenne pepper
2 ½ qts. chicken broth
2 cups beer
¾ cup corn starch, divided
1 qt. heavy cream
3 lbs. shredded Colby or Co-Jack cheese
1 Tbsp. hot pepper sauce
1. Melt butter or margarine in a stock pot over medium heat. Add onion, thyme, white and cayenne pepper; cook until onions are tender, 4 to 5 minutes.
2. Combine chicken broth, beer and ½ cup corn starch, stirring until corn starch is dissolved. Add to stock pot and bring to a boil. Reduce heat.
3. Simmer 5 minutes. Add cream. Toss cheese with ¼ cup corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. Add hot pepper sauce.
Photo and recipe: ACH Food Companies, Inc.
