Step 1

In stock pot, fry the bacon until is is cooked through. Then remove bacon from pot, and discard most of the grease. Keep a small amount of grease in the pot.

Step 2

Add the onion, bell pepper, jalapeno, and thyme to the pot. Saute until onions are translucent but not brown.

Step 3

Over medium heat, add butter. Once melted, sprinkle in the flour and stir well. Let mixture cook for one full minute.

Step 4

Gradually add the beer, a little at a time, stirring constantly in between. Allow mixture to thicken a bit before adding more beer.

Step 5

Gradually add the chicken broth, stirring constantly. Then gradually add the cream, stirring constantly.

Step 6

Let everything come to a simmer, and add all 3 cheeses. Add one handful at a time, allowing it to melt and incorporate into the soup before adding more, stirring constantly.

Step 7

Add the salt, pepper, and half of the bacon. Simmer for 10 more minutes on low heat, stirring often.

Step 8

Serve. Garnish with more bacon and chopped green onion.