As the craft beer craze continues to grow across the country, a classic soup from Wisconsin becomes a great way to showcase local artisan beer and cheeses. Now to make it really unique “just add crab”! You can interchange the beer and the cheese to your likening, maybe a big IPA with an extra sharp Cheddar. As with any of our recipes, make it your own, just make sure there is crab!
- Prep Time: 10m
- Cook Time: 35m
- Total Time: 45m
Ingredients
- 1/2 pound Bacon, diced
- 2 tablespoons Butter, melted
- 1 Box (13oz) Soft Pretzels, baked and cut into 1/4” diced
- Pretzel Croutons
- 1 pound Crab Meat
- 4 ounces Smoked Cheddar, shredded (if N/A use 12oz sharp cheddar)
- 8 ounces Good Quality Sharp/Extra Sharp Cheddar, shredded
- 2 cups ½ & ½
- 1/3 cup Flour
- 4 tablespoons Butter
- 3 cups Low Sodium Chicken stock
- 1 12oz Good Quality Local Beer (nothing too BIG)
- 1 tablespoon Fresh Thyme, chopped (1/2 TBS if using dried)
- 1 Jalapeno, seeded and minced
- 2 Clove Garlic, minced
- 1 Small Onion, small dice
- 1 Rib Celery, small dice
- 1/4 cup Sharp Cheddar, finely shredded
Instructions
- In a large heavy bottom pot, cook the bacon until crisp. Remove with a slotted spoons and reserve. Add the celery, onion, jalapeno and thyme and sauté over medium heat until soft, about 5 minutes. Add the butter and once melted add the flour and allow to cook slightly, but not darkening in color. Add ½ of the beer stir to combine, allow beer to cook down by about 50%. Add the chicken stock and combine fully, bring to a simmer, cook until beginning to thicken, about 8 minutes. Add the ½ & ½, remaining beer and cheese and bring back to a simmer, cook until fully combined. Add the crab and reserved bacon before serving.
- For the Croutons
- Melt the butter in a large sauté pan over med-high heat, add the pretzel pieces and cook until crisp. While still hot, toss with the finely shredded cheese and allow to cool.