Makes approximately 4 servings


  • 4 cups whole milk
  • 3 cups chicken stock
  • 8 oz Applewood smoked bacon, medium dice
  • 4 tbsp butter
  • 1 medium red onion, diced
  • 3 ribs celery, diced
  • 1 cup flour
  • 1 lb aged sharp white cheddar cheese (Canadian black diamond)
  • 1 tbsp Tabasco
  • 1 tbsp Worcestershire
  • 4 oz warm Canadian Ale (Moosehead)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp chives
  • 4 oz smoked bacon, cooked crisp (for topping soup)


  • Put bacon in a large dutch oven pot over medium heat and cook bacon half way.
  • Add butter, onion and celery and cook until onions are translucent and bacon has crisped.
  • Sitr in flour to make a roux and cook 7 minutes, constantly stirring.
  • Whisk in stock and milk, stirring constantly, ensuring that there are no lumps.
  • Bring to a gentle simmer, stirring often and let simmer 15 minutes, taking caution not to scorch liquid.
  • Remove from heat and quickly whisk in cheese until completely incorporated.
  • Add Tobasco, Worcestershire and warm ale and season with salt and pepper to taste.
  • Sprinkle with chives and rendered bacon and serve.

Note: From the Canada pavilion at the Epcot International Food and Wine Festival. Updated 05/02/2010