Bacon Potato Chowder

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons dripping. Saute onions and celery in the reserved drippings until tender; drain. Meanwhile, place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in millk. 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.