4 slices bacon
1 (1 lb.) can diced carrots
1 tbsp. grated onion
1/4 c. finely diced celery
2 c. chicken broth

Cook bacon according to instructions. Crumble and reserve. Place carrots, including liquid from can, in a 2 quart oven proof bowl. Add remaining ingredients and stir well.

Cook for about 3 1/2 minutes, or until piping hot. Stir in crumbled bacon before serving. 5-6 servings.

NOTE: Three hard cooked eggs peeled and chopped may be added to the chowder along with the bacon if desired.