Potato Chowder

• 6 strips Bacon
• 1 cup Onion, Chopped
• 2 pounds Potatoes, Peeled And Cubed
• 3/4 cups Celery, Diced
• 2 sticks Carrots, Peeled And Diced
• 1-1/2 cup Water
• 1 cube Chicken Bouillon
• 1-1/2 teaspoon Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Thyme
• 1 leaf Bay Leaf
• 1/8 teaspoons Cayenne Pepper
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 3 cups Milk

1. Saute bacon and onion in large kettle until onions are translucent. Add potatoes, celery, carrots, water, bouill0n, and seasonings. Cook over medium heat.
2. Meanwhile, in a saucepan, make a white sauce with butter and flour, forming a roux. Then add the milk, and whisk until blended. Add to the chowder, cover, and cook on medium-low heat until thick.

bacon, onion, potatoes, celery, carrots, water, chicken bouillon, salt, ubc, ubc, cayenne pepper, butter, flour, milk

Taken from tastykitchen.com/recipes/soups/potato-chowder/ (may not work)