6 c. milk
2 (12 oz. ea.) cans beer, divided
40 ounces process cheese spread
1 (10 oz.) can chicken broth
1 tsp. worcestershire sauce
3 dashes hot sauce, or to taste
1/4 c. plus 2 tablespoons cornstarch
garlic/onion croutons, for garnish

Combine milk and 2 1/2 beer in large (min. 5-quart) Dutch oven. Cook over low heat until thoroughly heated, stirring constantly. Add cheese spread, broth, Worcestershire sauce, and hot sauce. Cook over low heat until thoroughly heated, stirring constantly.

In small bowl, combine cornstarch and remaining beer. Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).

Yield: 4 quarts.

Serving Size: 8