See my video on how to make a roux for a good demonstration. I mean, it’s cheese! And beer! And chorizo! Three of my very favorite foods bundled up into one delicious bowl. For the cheeses, I used a combination of shredded cheddar cheese, a Mexican blend of white and yellow cheeses, a bit of goat cheese and some shredded pepper jack. It’s so hearty from the amount of cheese and chorizo that one bowl will probably be enough, but it’s so good you’ll have a hard time stopping yourself from going back for more.
Olive oil Onion Jalapeño Red sweet pepper Yellow potatoes Cajun seasoning Salt and pepper Flour Butter Pale ale beer Cheddar cheese - Feel free to add/swap other cheeses! Cooked chorizo
Cook the veggies. Heat a large pot over medium heat with olive oil. Add your onions, peppers and potatoes. Cook for about 6-7 minutes to soften. Make it cheesy and beer-y! Stir in the beer. Cook a few minutes, stirring a bit, until the mixture thickens. Add your cheeses a few ounces at a time, stirring often, until all of the cheese is fully incorporated and it has a soupy consistency. Serve and enjoy! Serve your beer cheese soup in bowls and top with a bit of chorizo. You can also reheat it right back on your stovetop over medium-low heat, stirring frequently until it’s hot and ready to eat.
