Bacon Potato Chowder

12 bacon strips, diced
2 medium onions, chopped
6 celery ribs, sliced
12 medium potatoes, peeled and cubed
2/3 cup butter or margarine
1 cup all-purpose flour
2 quarts 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 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. Makes 12-14 servings.