Open beer and let stand while dicing vegetables.
Sauté bacon until crisp. Drain and crumble.
In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.
Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 537 (61%)|
|Amt Per Serving||% DV|
|Total Fat 59.7g||80 %|
|Saturated Fat 30.3g||151 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 174.5mg||54 %|
|Sodium 2390mg||82 %|
|Potassium 768.5mg||20 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 27.5g|
|Protein 49.1g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 877
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