Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Halve, peel, and small dice onion. Peel and finely chop garlic. Finely chop jalapeño until you have 1 TBSP (2 TBSP for 4 servings), removing ribs and seeds if you prefer less heat.

Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pot over medium-high heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add 1 TBSP flour (2 TBSP for 4); cook, stirring, until lightly browned, 1 minute.

Slowly stir in milk a small splash at a time until fully incorporated. Stir in 1 1/2 cups water (2 1/2 cups for 4 servings). Add potatoes and stock concentrate; season generously with salt and pepper. Bring to a boil and cook, stirring occasionally, until potatoes are very tender, 12-15 minutes. (To test, pierce one with a fork—it should go through easily!)

Meanwhile, place bacon in a single layer in a large pan over medium heat. Cook, flipping occasionally, until crispy, 8-12 minutes. Turn off heat; transfer to a papertowel- lined plate. Once cool enough to handle, finely chop.

Once potatoes are tender, reduce heat to low and mash to desired consistency. (We recommend mashing until almost smooth, with some small potato pieces in there. Hello, texture!) Stir in half the bacon and half the cheddar. Season generously with salt and pepper. (If mixture seems too thick, stir in a splash of warm water.)

Divide chowder between bowls; top with remaining bacon and cheddar, a dollop of sour cream, and as much jalapeño as you’d like.