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“This recipe comes from the Bobby Mcgee's Conglomeration restaurant that was in the north-Houston area in the early 1970s ( think dance floor with disco ball!!). Sadly, the restaurant is no longer there, tho I think it still exists in other areas,but the owner/chef was kind enough to give this recipe to a local church for use in their cookbook.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute carrots and onions in butter until tender.
  2. Add flour,spices, and sugar and cook 5 minutes.
  3. Stir in beer and chicken stock; whisk until smooth.
  4. Add grated cheese and simmer for 15 minutes, whisking until the cheese is melted.
  5. Whisk in half&half and milk.
  6. Ladle into bowls and garnish with some chives and popcorn, if desired.

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