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Bacon tomato chowder


3 bacon strips, diced 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 dash ground nutmeg 1 (14.5 ounce) can chicken broth 3/4 cup canned diced tomatoes, with juices 2/3 cup half-and-half cream
In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. In 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; heat through. Reduce heat; stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through . Add bacon

Entry #980


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