- 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 (do not boil). Add bacon.