• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Heat a large pot over medium. 
• While the pot heats, cut bacon into 1/4-inch pieces.
• When hot, add bacon to the dry pot. Cook for 5-7 min, stirring occasionally, until crispy.** 
• Remove the pot from heat.
• Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.

• Meanwhile, on a clean cutting board, remove brown spots from potato, then peel and cut into 1/2-inch pieces.
• Cut cauliflower into 1/2-inch pieces.
• Peel, then cut onion into 1/4-inch pieces.
• Thinly slice chives.
• Peel, then mince or grate garlic.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **

• To an unlined baking sheet, add cauliflower.
• When bacon is done, to the baking sheet with cauliflower, add half the reserved bacon fat. Reserve remaining bacon fat in the pot. 
• Season cauliflower with salt and pepper, then toss to coat.
• Roast in the top of the oven for 14-16 min, flipping halfway through, until tender and golden.

• Meanwhile, reheat the pot with reserved bacon fat over medium. 
• When the pot is hot, add onions. Cook for 1-2 min, stirring occasionally, until slightly softened. 
• Add garlic. Cook for 30 sec, stirring often, until fragrant.
• Add potatoes, stock powder and 1 1/2 cups (3 cups) water. Season with salt and pepper, to taste. Bring to a simmer over high. 
• Once simmering, reduce heat to medium. Cover for 10-12 min, stirring occasionally, until potatoes are fork-tender.

• Remove the pot from heat.
• Add half the cauliflower. Carefully mash until chowder is mostly smooth or reaches desired consistency. (TIP: If you have an immersion blender, use it instead of a masher.)
• Add cheese, cream and remaining cauliflower.
• Return the pot to high. Cook for 2-3 min, stirring often, until cheese melts and chowder thickens slightly. (TIP: If chowder is too thick, add 1/4 cup water at a time, until it reaches desired consistency.)
• Season with salt and pepper, to taste.

• Thinly slice chicken.
• Divide creamy chowder between bowls. Top with chicken and  bacon.
• Sprinkle chives and seed blend over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **