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Ingredients

Steps

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1. In a large sauce pot or Dutch oven sauté the bacon over medium high heat to render out the fat stirring constantly.

2. Leave the remaining fat but remove ½ the crispy bacon for garnish later. 3. Add in the butter. 4. Add the onions and sauté until soft for 2 minutes. 5. Turn the heat down to low and add in the flour to create a roux and cook until the flour looks like wet sand about 3 minutes.6. Add all the remaining ingredients making sure to season it now with Kosher salt.7. Simmer for 25-30 minutes until the potatoes are soft and the chowder has thickened.8. Serve in a deep bowl and garnish with crispy bacon & scallions.