Tomato and Bacon Chowder

Ingredients

5 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 oz) can chicken broth
2 cups canned diced tomatoes, with juices
2/3 cup half-and-half

Directions

1. 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 and heat through. Reduce heat; stir in tomatoes and heat through. Reduce heat and stir in half and half. Heat through but do not boil. Add bacon.