Combine milk, Tabasco, Worcestershire and chicken base in stock pot. Bring to a boil, stirring frequently.
Add room-temperature Velveeta, cut into cubes.
Dissolve corn starch completely in warm water and add to soup. (Soup will thicken almost immediately). Reduce heat.
Stir in beer and heat slowly.
To serve, ladle into soup bowls and dust lightly with cayenne pepper. Great with croutons (homemade, of course). Serve with a nice green salad and enjoy a wonderful cold-day meal!
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