Ingredients:

• 6 Tbsp unsalted butter
• 6 Tbsp flour
• 3 cups unsalted chicken broth
• 2 cloves garlic, pressed or finely minced
• 1/2 to 1 tsp crushed chiles, to taste
• 2/3 cup dark beer
• 3 cups grated Tillamook Sharp Cheddar, packed
• 1 cup heavy cream
• Sea salt and freshly ground pepper, to taste
• Fresh chives, chopped

Directions:

Heat butter in a medium-sized saucepan. Add flour and cook on medium-low heat, stirring constantly, until bubbly. Do not allow to brown. Remove from heat. Gradually whisk chicken broth into roux. Return pan to medium heat, and add garlic, chiles, and beer. Bring to a boil, and boil gently until thickened, about 5 minutes. Remove from heat. Stir in cheese, and mix until smooth. Add cream, and stir to combine. Return to low heat. Season with salt and pepper. Cook until warm throughout, but do not boil. Ladle into bowls, and sprinkle with chives. Makes 4 to 6 servings

Serving Suggestion: Add diced cooked potatoes and crumbled bacon.

Per serving: 404 calories; 77% calories from fat; 35g total fat; 22g saturated fat; 105mg cholesterol; 321g sodium; 8g total carbohydrates; 14g protein