Step 1

In a large sauce pan or soup pot, cook the bacon over medium-high heat until bacon is crispy, about 7 minutes

Step 2

Using a slotted spoon transfer the bacon to a paper towel lined plate

Step 3

Drain off all but 1-2 tablespoons of bacon fat

Step 4

Add the onion, bell pepper, jalapeño and thyme and cook until vegetables are tender, about 5 minutes.Reduce heat to medium and add the butter, stirring until completely melted.Sprinkle the flour over the vegetables and stir until the flour is fully incorporated

Step 5

After the flour is incorporated add the beer, stirring constantly until it the mixture thickens.Slowly add the chicken stock and cream and stir until completely combined

Step 6

Bring to a low simmer.Add the grated cheese a handful at a time until melted

Step 7

Salt and pepper to taste and add in half of the cooked bacon

Step 8

Garnish with additional bacon, chives or flat leaf parsley if desired