1

In large saucepan, sauté carrots, onion, celery, and sausage in oil in a saucepan until onions are translucent. Add beer, chicken stock, paprika, thyme and worcestershire sauce. Stir occasionally and bring to a boil. Turn the burner to low and add the cream.

2

Prepare Roux: Melt 2 T. butter in a small saucepan. Add about 2 T. flour to make a thick paste. Stir constantly over medium-heat until the mixture turns light brown and has a nut-like aroma.

3

Add roux to saucepan one teaspoon at a time stirring continuously, until the soup has the consistency of a chowder. Finally, add the cheese a little at a time, stirring until it is dissolved.