Ingredients:

1 cup butter

1 1/2 pounds diced potatoes (about 5 large)

1 lg onion, chopped

8 oz. bacon, chopped

1 cup flour

1/2 cup chopped scallions

3 quarts 2% milk (this means 3/4 gallon or 12 cups)

salt and pepper to taste

1 quart chicken stock (i.e. 4 cups)

Instructions:

1. Dice your potatoes. I leave the skins on, but I'm crazy like that. Get a big pot of water boiling and throw the potatoes in (easy, boiling water is hot!). Stir them once in a while, and leave them in about 20 minutes until they are cooked (i.e. you can get a fork through them easily - think potato salad). When they are done, drain them in a colander and leave them in the sink for the next part.

2. While your potatoes are cooking, chop up your onion. I also cooked my bacon in the microwave - just follow the instructions on the package, except use more paper towels than they recommend for easier cleanup. You also might want to measure out your milk, flour, and chicken stock and have them sitting near the stove - once it comes time to add them, you don't have a lot of time to get everything ready. Plus, it makes you feel like you're on a cooking show.

3. Melt the butter in the bottom of a large stockpot. Make sure it's BIG! Keep the heat kind of medium so the butter doesn't scorch (i.e. turn brown) - that will taste bad. Once the butter is melted, pour in the onions. Continue to stir for about 3 minutes, or until the onions are translucent (although it's hard to tell with all the butter). Then dump in a little flour and stir, dump and stir, until all the flour is added. It's probably a good idea to use a whisk for this, as it adds air. This is a roux. Continue to stir this until it turns a little darker and bubbly. Your classic roux is the color of a penny, but I stop once it turns a deep golden yellow, because I get nervous. Plus my arm was tired from all the stirring.

4. Add the milk slowly. As with the flour, add some and stir, add some and stir. The slower you can do this, the better - it will make your chowder nice and thick. I always end up getting impatient and just dumping it all in, but hopefully you will have more patience. Once that is all in, add the chicken stock. Now is probably also a good time to add any spices. I chose to add a bay leaf, thyme, poultry seasoning, celery salt and seasoned salt, but you can add whatever you want.

5. Dump in the bacon and potatoes. Watch for splattering! Stir some more and turn the heat way up and cover. Let the whole mess come to a boil - this will probably take a while because there's a lot of it. Be sure to stir it once in a while, or you will do what I did - run into the kitchen when you hear it boiling over. Once it boils, turn back down to a simmer, stir and serve! It should thicken as it cools.

6. This is great with a big loaf of Italian or other crusty bread to dip in it! You could garnish with scallions or parsley if you are so inclined. Tastes even better reheated the next day!