In a large stockpot, saute bacon until lightly brown. Do not drain the fat. Add butter and heat. Stir in lettuce and saute for 2 minutes. Add flour mixing well and saute 2 to 3 minutes. Remove from heat and slowly stir in hot water, chicken and ham bouillon cubes, tomatoes, nutmeg and cayenne pepper. Heat to boiling. Reduce heat and simmer for 6 to 8 minutes, stirring occasionally. Add half and half and heat to simmering. Garnish and serve.