Potato Corn Chowder

8-10 medium potatoes, peeled, washed and diced
1/2 medium onion, finely chopped
3 stalks celery, sliced
3 carrots, peeled and sliced
1 cans evaporated milk
1 can corn
1 cup grated cheddar cheese
1 lb. bacon, cooked and crumbled
4 oz. sour cream

In a large pot place diced potatoes. Fill with water until just barely covering the potatoes. Add onion, celery and carrots. Cook until potatoes are just barely tender (do not over cook where they fall apart too easily). Remove from heat and add the milk, corn cheese and sour cream. Add salt and pepper to taste. Put back on stove to a simmer and let sit until ready to serve. Serve with bacon on top. (You can also add to top more sour cream, chives and cheese)