Cheese and Double Smoked Bacon Fondue

Products you'll need:

CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

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  • 3/4 cup (185 mL) Gruyère cheese, shredded
  • 3/4 cup (185 mL) fontina cheese, shredded
  • 3/4 cup (185 mL) Gouda cheese, shredded
  • 2 tbsp (30 mL) cornstarch
  • 6 slices double smoked, thick-cut bacon, finely chopped
  • 1 cup (250 mL) CAMPBELL’S® Ready to Use Chicken Broth
  • 1 tbsp (15 mL) fresh lemon juice
  • 2 tsp (10 mL) Dijon-style mustard
  • 1/2 tsp (3 mL) freshly ground black pepper
  • 1/8 tsp (1 mL) ground nutmeg


  1. Toss Gruyère,Fontina and Gouda cheeses with cornstarch until evenly combined; set aside. Set heatproof fondue pot or large,heavy-bottom saucepan over medium heat; cook bacon,stirring occasionally,until crisp. Drain on paper towel–lined plate. Wipe out pot.
  2. Add broth to pot; bring to simmer. Add cheese,a handful at a time,stirring until each handful is completely melted before adding the next one. Reduce heat if necessary. (Cheese should melt easily but should not boil.)
  3. Stir in lemon juice,mustard,pepper,nutmeg and half of the bacon. Sprinkle remaining bacon over top. Serve immediately with assorted dippers.

Recipe tips

  • Dippers:
    Cubed bread,such as French stick,sourdough or pumpernickel
    Boiled baby new potatoes,halved
    Lightly steamed veggies,such as broccoli,cauliflower,asparagus
    Cherry tomatoes
    Granny Smith apple slices
    Sliced,hot cooked sausage
  • Replace Fontina with aged Cheddar cheese and add 1 tsp (5 mL) Worcestershire sauce with the mustard for an English twist.
  • Reduce sodium by using Campbell’s® Ready to Use 30% Less Sodium or No Salt Added Chicken Broth.

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Amount Per Serving
Calories 390
Fat 29 g
Sodium 920 mg
Carbohydrate 5 g
Protein 26 g
Calcium 60 %DV

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