• 1 pound ground sweet sausage
• 1 large red pepper chopped finely
• 1 medium onion chopped finely
• 2 tbsp seeded jalapenos chopped finely
• 1 tbsp garlic minced
• 1 12 oz bottle of beer lager
• 2 1/2 cups of chicken broth low sodium
• 4 tbsp of butter
• 1/4 cup of all purpose flour
• 1 cup heavy cream
• 7 oz Old Croc Sharp Cheddar Cheese Shredded
• 4 oz Old Croc Smoked Sharp Cheddar Cheese Shredded
• 1/3 cup green onion finely chopped
• salt pepper and hot sauce to taste

1. In a dutch oven on the stovetop brown the sausage over medium heat until sausage is slightly crisp, remove with a slotted spoon and set aside in a bowl.
2. Add the garlic to the leftover fat in the dutch oven and soften the peppers and onion over medium heat for about 5 minutes (do not brown).
3. With a wooden spoon deglaze the dutch oven with 6 oz. of the beer, reduce by half then add all the chicken broth and simmer for a few minutes.
4. Melt the butter in a small skillet on medium heat, then add the flour a little at a time until it turns a thick golden brown roux.
5. Add the roux to the soup whisking continually to thicken the mixture for about 7 minutes.
6. Slowly add the heavy cream, all the cheese a little at a time and the remaining beer, whisking constantly.
7. Mix in the crispy sausage, salt, pepper and hot sauce to taste, and top with a little green onion in each bowl.

Recipe Notes