Chowder

Chowder

2 stalks celery, thinly sliced

3 Tbsp butter

2 Tbsp flour

1 ¾ cup chicken broth

2 cups refrigerated diced potatoes with onions

1 to 2 cups half and half to desired thickness

4 slices bacon, crumbled

Salt and pepper

In a saucepan, cook celery in hot butter over medium heat about 5 minutes or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until tender. Slightly mash potatoes. Stir in half and half and bacon. Heat through. Season with salt and pepper.