1/4 lb. smoked bacon, finely chopped
1 medium red onion cut into 1/4 inch pieces
1/2 cup finely sliced celery
1/2 coup finely chopped carrots
3 tbsp all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco sauce
1/2 tsp. Worcestershire sacue
1/2 cup Moosehead Canadian Ale, room temperature
1 tbsp. thinly sliced chives
salt & pepper to taste
1. Cook the bacon in a large heavy-bottomed non-reactive soup pot over medium heat until wilted but not browned.
2. Add onion, celery and carrots and cook until the onion is translucent and bacon has crisped.
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper.
5. Top with chopped chives.
Source: Le Cellier -- Canada Pavilion -- EPCOT