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A savory, comfort dish on a cool fall or winter’s day.
Saute bacon and onion in large kettle until onions are translucent. Add potatoes, celery, carrots, water, bouill0n, and seasonings. Cook over medium heat.
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.
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