6 slices bacon, cooked and crumbled
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
1 cup milk
14 1/2 ounces chicken broth
2 cups shredded sharp cheddar cheese
Servings: 6
1. Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender.
2. Blend in flour, salt and pepper; stir well. Gradually stir in half-and-half, milk and chicken broth.
3. Cover and cook until thickened and bubbly, stirring occasionally. Add cheese, stirring until melted. Top each serving with bacon.
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
1 cup milk
14 1/2 ounces chicken broth
2 cups shredded sharp cheddar cheese
Servings: 6
1. Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender.
2. Blend in flour, salt and pepper; stir well. Gradually stir in half-and-half, milk and chicken broth.
3. Cover and cook until thickened and bubbly, stirring occasionally. Add cheese, stirring until melted. Top each serving with bacon.