Instructions: In a large, heavy Dutch oven or saucepan over medium-high heat, melt the butter and stir in the onion. Saute, stirring frequently, until the onion is golden, and then stir in the flour. Cook 2 minutes more.

Slowly stir in the beer and cook until the mixture thickens and bubbles and the alcohol burns off, about 2 minutes. Stir in cheese and add about 1/4 of the milk. Stir constantly until cheese melts, then slowly add the balance of the milk. Simmer gently. Stir in corn and season with salt and pepper to taste.

Serve immediately.

Makes 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.