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Bacon Potato Chowder

12 bacon strips, diced
2 medium onions, chopped
6 celery ribs, sliced
12 medium potatoes, peeled and cubed
1/3 cup butter
1 cup all-purpose flour
8 cups milk
2 medium carrots, shredded
1 tablespoon salt
1 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Remove
with a slotted spoon to paper towels. Saute onions and celery in the

Printed from tasteofhome.com Jul 23, 2008

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Bacon Potato Chowder cont.

drippings until tender; drain. Place potatoes in a Dutch oven and
cover with water. Bring to a boil. Reduce heat; cover and cook for 20
minutes or until tender. Drain; set potatoes aside. In the same pan,
melt butter. Stir in flour until smooth; gradually stir in milk.
Bring to a boil over medium heat; cook and stir for 2 minutes or
until thickened. Reduce heat; add onion mixture, potatoes,
carrots, salt and pepper. Cook for 10 minutes or until heated
through. Sprinkle with bacon.

Yield: 12-14 servings.