Bacon and Potato Creamy Chowder

Bacon and potatoes belong together,
this recipe is very good tasting.
It might seem like a lot of work
but the effort is well worth it.

Ingredients:
4 ounces bacon, chopped
1 small onion, chopped
2 medium carrots, peeled and diced
1 celery rib, diced
4 green onions, chopped
1 clove garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/4 teaspoon white pepper
3 medium baking potatoes,
scrubbed and cut into 1/2" cubes
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 2/3 cups heavy cream
2 cups water
2 teaspoons chicken base
1 1/2 cups shredded Swiss cheese

Directions:
Cook bacon in a large pot until browned.
Remove bacon with a slotted spoon and reserve.
Drain all but 2 tablespoons fat from pot.
Add onion, carrot, celery, green onions,
garlic, seasoned salt,
black pepper and white pepper.
Saute until tender, about 5 minutes.
Add potatoes to pan and cook,
stirring constatnly,
until edges begin to brown.
Add butter to pot and melt.
Sprinkle flour over the top
and cook until flour turns golden,
stirring constantly and whisk
together cream and water.
Pour into pot in a slow,
steady stream while whisking.
Stir in chicken base and reserved bacon.
Increase heat to medium-high and
bring to a gentle simmer.
Reduce heat and cook for 30 minutes,
stirring occasionally.
Add cheese and stir until melted.