Cheese and Onion Chowder
Prep Time: 20 minutes
Cook Time: 1 hour

1/2 White onion, thinly sliced
3/4 Cup celery, minced
2 tsp minced garlic
1 Cup bacon bits
5 oz butter, melted
7 oz all-purpose flour
3 14oz cans chicken stock
1 1/2 Cups whole milk
1 1/4 LBS cubed american cheese
1 1/2 Cups peeled, cooked potatoes, rough chopped
Salt and Pepper to taste
1 TBSP fresh chopped parsley, for color

In large stock pot over medium high heat, melt butter. When melted add onion, celery and garlic. Cook until soft, about 2 minutes. Add bacon bits and cook for another minute. Slowly stir in flour until butter has been completely absorbed and it looks almost like paste. About 2 minutes.

Add chicken stock and milk, stirring until smooth. Slowly add cheese and stir continuously until all the cheese has melted. This step is very important otherwise your soup will be lumpy when it cools.

Add cooked potatoes, salt and pepper and parsley, mixing thoroughly. Reduce heat and let simmer until soup thickens. About 20 minutes. Garnish with parsley, bacon bits, shredded cheese. Wine Pairing: Chardonnay or Chenin Blanc. Beer Pairing: Lager, Pilsner or Pale Ale.