Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serving: 4

Ingredients : 

½ lb. bacon, cut into ⅓ inch pieces
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeño, seeded, finely chopped
1 tbsp fresh thyme, chopped
1/4 cup flour
4 tbsp butter
1 1/2 cups pilsner beer
2 cups chicken stock
1 cup heavy cream
6 oz sharp cheddar cheese, shredded
4 oz medium cheddar cheese, shredded
2 oz pepper jack cheese, shredded
Salt & freshly ground pepper to taste
Chives, optional
Flat-leaf parsley, optional

Instructions : 

1. Bacon needs around 7 minutes of cooking time over medium heat in a big saucepan or soup pot to get desired crispiness. Move the bacon to a dish lined with paper towels using a slotted spoon. Reserve only a few teaspoons of bacon fat.
2. For around 5 minutes, after adding the onion, bell pepper, jalapeno, and thyme, the veggies should become soft.
3. Turn the heat down to medium and add the butter, which should be stirred until it melts.
4. If using flour, sprinkle it over the veggies and toss it in until it is completely absorbed. Incorporate the flour, then gradually add the beer, stirring continually until the mixture thickens.
5. Add the cream and chicken stock gradually and mix until blended. Get it to a slow boil.
6. Throw in some shredded cheese and stir it in until it melts.
7. Half of the cooked bacon, plus salt and pepper to taste.
8. For garnish, you may sprinkle over some more bacon, chives, or flat-leaf parsley.