Cheddar Chowder

Makes 2 quarts

4 cups potatoes, diced in pieces no larger than 1/2 an inch square and boiled
1 cup onion, diced
1 clove garlic, minced
2 cups chicken broth
12 oz bottle of your favorite beer (I prefer an IPA)
4 ounces cream cheese
1/4 cup grated parmesan cheese
4 cups grated cheddar cheese
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper

Boil your potatoes until they're just cooked through, then drain and set aside. Put the beer and broth into a decent sized pot and over medium/high heat, slowly bring them to a boil. Put the cream cheese in and stir constantly until it is smooth. Add the potatoes, onion and garlic and bring it back to a boil.

While waiting, put the parmesan and cheddar in a baggie with the flour and the spices and shake it around until the cheese is coated. With the soup boiling add the cheese mixture one handful at a time, stirring until it is completely melted between each addition. Don't leave any cheese or flour in the baggie, make sure it all gets incorporated.

Turn it down to a simmer and let it bubble for 15 minutes or so. You'll want to let it cool a bit before serving. I like to serve it with a warm sourdough loaf, or (if I'm feeling particularly ambitious) in carved out sourdough bowls.

Recipe by: Kelly Sink