Combine beans and water in a 3-quart saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; cover and let stand 1 hour.
Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 2 tablespoons drippings in skillet.
Sauté onion, celery, and garlic in reserved drippings until tender. Stir sautéed vegetables, reserved bacon, and remaining ingredients into beans. Bring to a boil. Reduce heat; cover and simmer 4 1/8 hours or until beans are tender.
Spoon chowder into individual soup bowls; serve immediately.
Note: Bean and Bacon Chowder may be made a day ahead and reheated to serve.