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 flour 8 cups milk 2 medium carrots, shredded 1 T. salt 1 t. 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 cook for 20 minutes or until tender. Drain and set 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 to 14 servings. Source: Unknown

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.