of the Week
Recipe of the Week
In any CanCooker on a medium to medium low heat source cook the bacon until crispy, about 7 minutes. Using a slotted spoon transfer the bacon to a paper towel lined plate.
Drain all but about 1 – 2 tablespoons of the bacon fat from the CanCooker. Add the onion, bell pepper, jalapeno and the thyme to the bacon grease and cook until tender, about 5 minutes. Add the butter to the vegetable mixture,stirring until melted.
Sprinkle the flour over the vegetable mixture and stir until incorporated. Add the beer and stir until the mixture thickens. Add the chicken stock and whipping cream and stir until all ingredients are combined. Add the sharpcheddar, medium cheddar, and the pepper jack cheese, a handful at a time to thesoup, stirring after each addition.
When all of the cheeses have melted, season the soup with salt and pepper and add ½ of the cooked bacon. Spoon of the soup into bowls and garnish with remaining bacon, chives and parsley.
Seth McGinn’s CanCooker is the simplest, healthiest, and most convenient cooking system available. The CanCooker takes the cattle drive tradition of cooking in a cream can and updates it for today’s busy lifestyle.
Pack the CanCooker with ingredients and enjoy a mouthwatering, slow-cooked meal in a fraction of the time. Use it indoors and outdoors to cook a healthy meal on any stove top, campfire, burner, grill or the new Multi-Fuel Burner, Portable Cook top. The revolutionary CanCooker uses steam to cook tender, flavorful meals that don’t have to simmer all day in a crock pot. The lightweight, high-strength aluminum construction and latch-closed, silicon-sealed lid ensure years of hassle-free enjoyment.
The CanCooker is perfect for