Beef And Bacon Chowder

• 12 bacon strips, cut into 1-inch pieces
• 1 pound ground beef
• 2 to 3 cups diced celery
• 1/2 cup diced onion
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 4 cups milk
• 3 to 4 cups diced peeled potatoes, cooked and drained
• 2 cups sliced fresh carrots, cooked and drained
• 2 teaspoons salt
• 1 teaspoon pepper
• Minced fresh parsley

1. In a large skillet, cook bacon until crisp; pour off drippings and remove bacon to paper towel to drain.
2. In the same skillet, cook the beef, celery and onion over medium heat until the meat is no longer pink and the vegetables are tender; drain. Add the soup, milk, potatoes, carrots, salt, pepper and reserved bacon. Bring to a boil. Reduce heat; cover and simmer until heated through. Garnish with parsley.

bacon, ground beef, celery, onion, condensed cream, milk, potatoes, fresh carrots, salt, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/beef-and-bacon-chowder/ (may not work)