Chicken and Bacon Chowder

1 lb sliced bacon
3 cups diced celery
1/2 cup diced onion
4 cups sliced peeled potatoes
3 cups chicken broth
2 cups diced carrots
3 cups diced cooked chicken
2 cans (10 3/4 oz each) condensed cream of mushroom soup
2 cups half and half
1/2 tsp salt
1/2 tsp pepper

In a soup kettle. cook bacon until crisp. Drain and reserve 2 Tbls drippings. Crumble bacon and set aside. Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.