Soup: Bacon Potato Chowder

From Shelly Carey

Ingredients
5 slices bacon (¼ lb)
½ cup chopped onion (about 1 ½ oz)
¼ cup diced green pepper (optional)
¼ cup chopped celery
¼ cup all-purpose flour
5 cups chicken broth
2 lbs of potatoes, diced
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
Dash nutmeg
2 cups half-and-half (or evaporated milk

Directions
Saute bacon until fat is released (when bacon is crisp). Remove from skillet. Add onion, green pepper and celery. Saute until glazed and transparent. Add the flour and cook 2-3 minutes. Then add the chicken broth gradually, letting the mixture thicken slightly before adding more chicken broth. Add salt, pepper and nutmeg. After the nutmeg, add the crumbled piece of bacon and half-and-half.

Cook over low heat until thickened and heated through.