Jalapeno Beer Cheese Soup With Bacon-Chili Popcorn

Ingredients:

For the popcorn:

• ½ cup popcorn

• 2-4 tablespoons bacon drippings

• ½ teaspoon chili powder (ancho or chipotle)

• Salt, to taste

For the soup:

• 1 pound bacon, cut into 1” pieces

• 2 yellow onions, diced

• 4 ribs celery, diced

• 1-2 jalapenos, diced

• 4 cloves garlic, minced

• 2 teaspoons thyme, chopped

• 4 tablespoons butter

• ½ cup flour

• 2 bottles beer (your choice)

• 4 cups chicken stock

• 2 teaspoons Dijon mustard

• 2 tablespoons Worcestershire sauce

• 1 cup heavy cream

• 3 cups cheddar, shredded

• Cayenne, salt & pepper to taste

Directions:

1. Cook the bacon in a skillet over medium heat and drain on paper towels, reserving bacon drippings.

2. In a large pot on medium heat, add 1-2 tablespoons oil. Add ½ cup popcorn. Cover and let sit until you hear the first few kernels pop. Every so often shake the pan to drop the unpopped kernels into the bottom of the pan. Cook until kernels are finished popping. Pour 2-4 tablespoons bacon drippings onto popcorn, followed immediately by salt and ½ teaspoon chili powder.

3. In a Dutch oven over medium heat, add the onion, celery and jalapeno and cook until tender, approx. 10 minutes.

4. Add the garlic and thyme and cook until fragrant, approx. 1 minute.

5. Add the butter until melted, then add flour to create a blonde roux.

6. Add the beer and deglaze, then add chicken broth. Add bacon and cook for 10 minutes.

7. Add the mustard, Worcestershire sauce, cream and cream. Heat over low until warmed.

8. Add cheese in batches, until incorporated into the soup.

9. Season with cayenne, salt and pepper to taste.

10. Serve topped with popcorn and enjoy!