Yield: 6 Servings
|6 slices||Bacon -- cooked and|
|½ cup||Celery -- chopped|
|½ cup||Carrot -- chopped|
|½ cup||Onion -- chopped|
|½ cup||Green pepper -- chopped|
|2 cups||Half and half|
|1 can||Clear chicken broth-14.5oz|
|2 cups||Sharp cheddar cheese --|
Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender. Blend in flour, salt and pepper; stir well.
Gradually stir in half-and-half, milk and chicken broth. Cover and cook until thickened and bubbly, stirring occasionally. Add cheese, stirring antil melted. Top each serving with bacon.
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