Bacon Tomato Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bacon Tomato Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bacon Tomato Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a saucepan, cook bacon over medium heat until crisp

Step 2: Technique & Execution

Using a slotted spoon, remove to paper towels to drain

Step 3: Technique & Execution

Discard drippings

Step 4: Technique & Execution

In same pan, melt butter

Step 5: Technique & Execution

Stir in flour and nutmeg until smooth

Step 6: Technique & Execution

Gradually whisk in broth