Cook the bacon in a dutch oven until crispy. Remove and place on a plate. On the same dutch oven add butter then the onions and garlic. Saute until slightly browned. Add the celery, bay leaves and carrots. Cook for 2 minutes then add the flour and cook for 1 minute. Slowly stir in the broth and milk. Stir and scrape the sides and bottom of the dutch oven. Add the potatoes and bring to a boil. Lower the heat to a simmer, cover and simmer for 12 to 15 minutes or until potatoes are done stirring few times. Slightly press the chowder using a potato masher. Season with salt and pepper. Garnish with parsley and crispy bacon. So yummy!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-classic-chowder-with-bacon/