In a large skillet over medium heat, cook bacon until crisp. Remove bacon from pan. Drain on paper towels. Add onion and celery to pan. Cook for 5 minutes or until vegetables are tender. Remove vegetables from skillet and place in large mixing bowl. Crumble bacon and add to vegetable mixture. Add remaining ingredients. Stir until combined.
Place in meal sized freezer containers or freezer bag. Seal, label, and freeze.
Thaw in refrigerator. Place chowder in a large pan. Cook and stir over medium low heat until heated through. Serve.
Per Serving: 268 Calories; 10g Fat (31.0% calories from fat); 16g Protein; 32g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 539mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1-1/2 Fat.