Friar’s Bakehouse’s Cheddar Potato Chowder 

2/3 cup margarine
2/3 cup all purpose flour
2 cups milk
2 cups light cream
2 tbsp chopped garlic
2 12 oz cans of beer or ale
4 large potatoes, washed, cubed and boiled tender
4 green onions, finely chopped
cup shredded yellow cheddar cheese
cup shredded jack cheese
2 tsp. Worcestershire Sauce
1 cup sour cream
1 tsp. salt
1 tsp. ground pepper
1 tsp. rosemary leaves, crushed

1.In a stockpot, melt butter. Add garlic and saut until tender.
2.Whisk in flour until smooth and continue to stir and cook until roux is light brown.
3.Gradually stir in milk, cream and beer, whipping until thickened. Bring to a boil while stirring. Reduce heat and simmer 10 minutes.
3.Mix in cheeses, sour cream, Worcestershire sauce, salt and spices. Continue to simmer until cheese is melted.
4.Stir in cubed cooked potatoes and green onions and heat thoroughly.