Bacon Potato Chowder

6 bacon strips, diced
1 small onion, diced
3 ribs celery, sliced
6 medium potatoes, peeled and cued
1/4 cup butter
1/2 cup flour
4 cups milk
2 carrots, peeled and sliced
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towel.  Drain, reserving 3 tablespoons drippings.  Saute onion and celery in the reserved drippings until tender; drain.

Meanwhile, place potatoes in a pot, cover with water and boil until tender.  Do the same with the carrots.  Drain and set aside.  In the same pot as you cooked the bacon and onion in, 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 mixtures, carrots, potatoes, salt and pepper.  Cook for 10 minutes or until heated through.  I top mine with some chopped bacon and shredded cheese.