Bacon Tomato Chowder Recipe

• 14.5 oz can Chicken Broth
• ¾ cup canned Diced Tomatoes (with Juice)
• 3 Bacon Strips (diced)
• 2/3 cup half-and-half Cream
• ¼ cup Butter or Margarine
• 1 dash ground Nutmeg
• ¼ cup all purpose Flour

• Cook bacon till crisp over medium heat in a saucepan.
• Remove it into paper towels and drain oil. In the same pan, melt butter and then stir in flour and nutmeg until smooth.
• Brisk in broth gradually and bring to boil. Cook and stir it for 2 min or till it thickens.
• Stir in the tomatoes by keeping the heat low. Then stir in cream as well and heat through. Add bacon and serve.