• Before starting, wash and dry all produce.
• Remove any brown spots from potatoes. Peel, then cut potatoes into 1/2-inch pieces. 
• To a medium pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
• Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat. Roughly mash potatoes. (NOTE: You want some chunks to give the chowder texture!) Season with salt and pepper.

• Meanwhile, heat a large pot over medium.
• When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.** Remove the pot from heat.
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard all but 1 tbsp (2 tbsp) bacon fat.

• Reheat the pot with reserved bacon fat over medium.
• When hot, add chorizo and leeks. Cook for 4-6 min, breaking up chorizo into smaller pieces, until leeks have softened and chorizo is cooked through.**
• Sprinkle Cream Sauce Spice Blend and stock powder over top. Cook for 30 sec, until fragrant.
• Add 2 cups (3 cups) water, then bring to a simmer. (TIP: Scrape up the brown bits from the bottom of the pan; this will add loads of extra flavour!)

• Once simmering, add peas, half the cheese, half the bacon and mashed potatoes to the pot. Cook for 5-6 minutes, until chowder thickens slightly and peas are tender. Season with salt and pepper.
• Remove from heat, then stir in cream.

• Divide chowder between bowls.
• Top with sour cream.
• Sprinkle chowder with remaining cheese, then crumble remaining bacon over top.
• Use scissors to snip chives over top.

If you've opted to add chorizo, reheat the pot with reserved bacon fat over medium. When hot, add chorizo and leeks. Cook for 4-6 min, breaking up chorizo into smaller pieces, until leeks have softened and chorizo is cooked through.** Follow the rest of the recipe as written.