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Creamy Potato and Bacon Chowder

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-inch cubes
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 2/3 cups heavy cream
2 cups water
2 teaspoons chicken base or bouillon granules
1 1/2 cups shredded Swiss cheese

1. Cook bacon in a large, heavy-bottomed pot over medium heat 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. Sauté until tender, about 5 minutes. Add potatoes to pan and cook, stirring constatnly, until edges begin to brown.
2. Add butter to pot and melt. Sprinkle flour over the top and cook until flour turns golden, stirring constantly (but gently so that potatoes don't break up too much). 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.

Makes 6 servings.