6 slices bacon
2 medium onions, finely chopped
2 – 3 potatoes, chopped in 1/2-inch dice
3 large apples, peeled, cored, chopped in 1/2-inch dice
4 c broth
salt and (white) pepper, to taste
1 c light cream or whole milk
1/4 c thinly sliced scallions or 1/4 c chopped fresh parsley, for garnish

1. Cook bacon gently over medium heat in a soup pot until crispy. Remove to paper towels to drain, then chop and set aside.

2. Remove all but a couple of tablespoons of bacon fat from pot. Add onion and cook for a few minutes, scraping up brown bits from bottom of pan with a wooden spoon. Add potatoes. Cook, stirring occasionally, for 5 minutes.

3. Add apple and broth. Bring to a boil. Season with some salt and pepper. Lower heat and simmer 25 minutes or until potato and apple are both very soft. Stir several times with a whisk or an immersion blender to puree some of the potato and apple, but leave the chowder chunky.

4. Add the cream or milk. Gently heat through, but do not let boil. Taste for seasonings. To serve, ladle chowder into soup bowls. Sprinkle each bowl with chopped bacon and garnish with chopped scallion or parsley.