Cheesy Clam Chowder Soup Recipe

Cheesy Clam Chowder 2 C. Chicken broth 2 cans chopped clams undrained 3 medium potatoes, peeled and cubed 4 medium carrots, diced 4 celery ribs diced 1 medium onion chopped 1 sm. bag frozen corn (optional) I like it 1 Tbsp. lemon juice 1 Tbsp. minced fresh dill or    1 tbsp. dill weed 1/2 tsp. ground nutmeg 3 cloves garlic, minced 1 tsp. salt 1 tsp. pepper 2 C. half and half cream 1 C. Velveeta cubed 1 C. shredded Monterey jack cheese 6 bacon strips, cooked and crumbled In a soup kettle or Dutch oven, combine the first 13 ingredients; bring to a boil.  Reduce heat; simmer for 20 minutes or until the vegetables are tender.  Add cream and cheese; heat through until cheese is melted.  Stir in bacon just before serving. Yield:  8 servings (about 2 quarts) 

Diane- do have the nutritional breakdown on your soup- gms of protein/fat/carbs/calories? It sounds wonderful. I make incredible clam chowder, but I was assuming with the bacon and 1/2 and 1/2 that I use it would be too high in fat. I too, love a good homemade soup! Thanks for sharing your recipe. Sheila

Diane..........it sounds scrumptious!!  Is this whats in store at the potluck?  (hint hint) lol.  Thanks! Nancy