• Once the water is almost at a boil, remove any brown spots from potatoes. Peel, then cut potatoes into 1/2-inch pieces. 
• Add potatoes to the pot, 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.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
• Transfer to a plate and cover to keep warm.

• Reheat the pot with residual bacon fat over medium.
• When hot, add leek. Cook for 3-4 min, stirring often, until tender.
• 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.

• Thinly slice chicken.
• Divide chowder and chicken between bowls.
• Top with sour cream.
• Sprinkle chowder with remaining cheese, then crumble with remaining bacon for garnish.
• Use a pair of kitchen shears or scissors to snip chives over top.

If you've opted to add chicken breasts, while the bacon cooks, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm.

Thinly slice chicken. Divide chicken between bowls before topping with sour cream.