1.5 pounds of red potatoes. Washed, not skinned.
1 to 2 pounds sliced ham, diced.
1 quart half and half.
1 pound fresh broccoli crowns.
1 pound shredded sharp cheddar cheese.
1 medium onion, diced.
1/2 12 ounce can of hoppy lager.
1/4 cup flour.
5 Tbsp butter.
1/2 tsp red pepper flakes.
1/2 tsp black pepper.
Salt to taste.
Dice potatoes, cover with water in large pot, heat to simmer X 1 hour.
Dice broccoli, add to potatoes after half an hour.
Brown diced onion, red pepper, and ham in butter over medium high heat until onion is translucent. Turn heat up to high, add beer all at once, stir vigorously. Heat on high, stirring constantly to reduce. Add flour, mix well, reduce heat to low.
Remove liquid from potatoes/broccoli, reserving 1.5 cup liquid. Return mixture to heat, low, with reserved liquid. Simmer fifteen minutes, covered. Add onion/ham mixture. Add half and half. Add all cheese at once.
Stir over medium heat until cheese melts. Reduce heat to simmer. Salt/pepper to taste.
Keep on low heat, stirring frequently, for no more than one hour before serving. Serve hot, with crusty toasted bread. (Parmesan/garlic/butter, dusted with shredded cheddar, and garlic salt, then broiled until browned, and bubbly).