Potato Cheese Chowder

6 slices bacon, chopped
1/2 cup onions, chopped (more to taste)
1/2 cup celery, chopped
4 potatoes, peeled and cubed
1 14 oz. can chicken broth
1 cup water
2 cups half and half **
3 tablespoons cornstarch
1-2 cups grated cheese, smoked gives a nice flavor
parsley, for garnish
salt and pepper to taste

Scramble fry bacon until crisp. Drain off excess fat, reserving 1 tablespoon drippings. Add onion and celery, saute with bacon until onion is transparent. Add potatoes, chicken broth, and water. Bring to a boil, reduce heat, cover, and simmer until potatoes are tender. Stir in half and half, bring to a boil. Mix cornstarch with a little cold water or milk until smooth and liquid. Pour cornstarch into potatoes, bring back to a boil, stirring to prevent lumping, salt and pepper to taste. Serve in soup bowls with grated cheese on top. Garnish with sprigs of parsley.

** NOTE: Fat content may be lowered to 12 grams per serving if 2% lowfat milk is used rather than half and half.