Bacon Tomato Chowder

7 ingredients
2 steps

Ingredients

  • 3 bacon strips, diced
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • Dash ground nutmeg
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup canned diced tomatoes, undrained
  • 2/3 cup half-and-half cream

Directions

  1. 1
    In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings.
  2. 2
    In the same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.

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