Yield: 9 cups
|6 slices||Bacon; chopped|
|½ cup||Celery; finely chopped|
|½ cup||Carrot; finely chopped|
|½ cup||Onion; finely chopped|
|½ cup||Green pepper; finely chopped|
|⅓ cup||All-purpose flour|
|1 can||Clear chicken broth; 14 oz|
|2 cups||Cheddar cheese; shredded|
Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.
SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.