1. Begin by melting the butter in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 2 minutes to form a roux. This will help thicken the chowder.
3. Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
4. Add the diced potatoes and season with salt and pepper. Allow the potatoes to cook until they are tender, about 15-20 minutes.
5. Once the potatoes are cooked, use a potato masher to mash them lightly in the pot. This will thicken the chowder while leaving some chunks for texture.
6. Stir in the heavy cream and cheddar cheese, letting them melt into the chowder. Adjust the seasoning if necessary.
7. Fold in the crumbled bacon and sliced green onions, reserving some for garnish.
8. Ladle the chowder into bowls and top with additional bacon, cheese, green onions, and a dollop of sour cream if desired.

From my own kitchen disasters, I’ve learned the importance of keeping an eye on the simmering pot, especially if you’re multitasking. Stirring occasionally prevents the chowder from sticking to the bottom and ensures a smooth, creamy consistency.