Step 1:Preheat soup pot over medium high heat. Cut bacon cross wise into 1/2-inch pieces. Add bacon to hot pot and sauté for about 5 minutes to render fat.

Step 2:Meanwhile, dice onion, celery, and green pepper. Mince garlic. Remove bacon from pot and set aside for later. Add onion, celery and pepper to bacon fat. Reduce heat to medium and sweat onions and celery for about five minutes until softened. Add garlic and chorizo and sweat for another 2 minutes. Add flour and sauté for 1 minute. Add white wine and bring to a boil and reduce by half.

Step 3:Peel potato and dice into 1/2-inch cubes. Add clams with their juices, clam juice, tomatoes with their juices and stock. Cover with a lid and bring to a boil. Add potatoes and boil for about 5-6 minutes until cooked through. Bring soup to a simmer. Adjust seasoning with salt and pepper. Serve garnish with reserved bacon pieces.

Step 1:In large mixing bowl,combine all ingredients, mix well.

Step 2:Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender.

Step 3:Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals.

Step 4:Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon..