Instructions: Two 12-ounce bottles ale in a large pot, render the bacon over medium-high heat until soft . add the diced onion and pepper, cooking until soft . add the flour and mix well to make a light roux . pour in the chicken stock and bring to a boil . add the jalapeno pepper . cook until thickened using a blender or food processor, puree the soup in batches then serve, reheating if necessary.

Serves 12

NOTES: Head Chef: Wayne Gibson

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