Cheesy Clam Chowder

• 2 cups chicken broth
• 2 cans (6-1/2 ounces each) chopped clams, undrained
• 3 medium potatoes, peeled and cubed
• 4 medium carrots, sliced
• 4 celery ribs, sliced
• 1 medium onion, chopped
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh dill or 1 teaspoon dill weed
• 1 garlic clove, minced
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups half-and-half cream
• 1 cup cubed process cheese (Velveeta)
• 1 cup shredded Monterey Jack cheese
• 6 bacon strips, cooked and crumbled

1. In a soup kettle or Dutch oven, combine the first 12 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.

chicken broth, potatoes, carrots, celery, onion, lemon juice, fresh dill, garlic, ground nutmeg, salt, pepper, cream, process cheese, shredded monterey jack cheese, bacon

Taken from www.tasteofhome.com/recipes/cheesy-clam-chowder/ (may not work)