YIELD: 24 servings 4 oz. butter or margarine8 oz. finely chopped onion2 tsps. whole thyme leaves, dried1 ½ tsps. ground white pepper¾ tsp. cayenne pepper2 ½ qts. chicken broth2 cups beer¾ cup corn starch, divided1 qt. heavy cream3 lbs. shredded Colby or Co-Jack cheese1 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 ...
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