On medium high heat in a 2 quart saucepan, combine the potatoes, boiling water, carrots, celery, onion and the spices. Stir well and simmer for 10 minutes.
In a medium sized saucepan, over medium high heat, melt the butter. Stir in the flour. Keep stirring until bubbly but not brown. Add the milk or cream. Stir until slightly thickened.
Add the cheese to the milk mixture and cook, stirring to blend until the cheese melts. Add the bacon to the milk and cheese mixture and stir well. Save a little amount of the crumbled bacon for sprinkling on the top of the chowder when it's done.
Add the milk and cheese mixture to the potato mixture and stir well. Heat on medium low heat simmering for about another 10 minutes or until very hot. Serve. Sprinkle the bacon over the tops of the chowder as you serve them. Can top with a dollop of sour cream as well.