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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 2 quart saucepan, heat milk and chicken broth over med-low heat. | 2. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned. | 3. Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes. | 4. Add the flour and cook, stirring constantly, for about 3 minutes. | 5. Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended. | 6. Return to heat and cook, whisking constantly, until the mixture comes to a boil. | 7. Boil for 1 minute, or until thickened. | 8. Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth. | 9. Serve soup hot, garnished with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
bacon	6	slices	diced	700.56	2.1504	21.2016	66.6792
red onion	1/4	cup	diced	-	-	-	-
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
white cheddar cheese	2	cups	shredded	-	-	-	-
tabasco sauce	1/2	teaspoon		-	-	-	-
worcestershire sauce	1/2	teaspoon		2.21	0.5514	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
chive				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.