Crisp the Halal Bacon: In a large Dutch oven or heavy soup pot over medium heat, fry the diced halal beef bacon until crisp and golden brown (about 6-8 minutes). Transfer the crispy bacon crumbles to a paper towel-lined plate, leaving 2 tablespoons of rendered fat in the pot.

Sauté Aromatics & Build Roux: Add 2 tablespoons of butter to the pot with the drippings. Add the diced onion and cook for 4-5 minutes until translucent and aromatic. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour evenly over the vegetables and stir constantly for 90 seconds to cook out the raw flour flavor.

Add Broth & Simmer Potatoes: Slowly pour in the chicken broth while whisking vigorously to dissolve any flour lumps. Pour in the whole milk. Add the cubed russet potatoes, garlic powder, sea salt, and black pepper. Bring to a gentle boil, then reduce heat to medium-low, cover partially with a lid, and simmer for 15-18 minutes until the potatoes are fork-tender.

Mash to Desired Texture: Turn heat down to low. Use a stainless steel potato masher directly in the pot to mash about half of the potato chunks against the bottom and sides, creating an ultra-thick and velvety chowder base while keeping satisfying hearty potato bites intact.

Melt Cheese & Finish: Stir in the heavy cream, sour cream, 1.5 cups of shredded sharp cheddar cheese, half of the crispy bacon crumbles, and half of the sliced scallions. Stir gently on low heat until the cheese melts completely into a luxurious cream soup (do not boil after adding dairy). Taste and adjust salt and pepper.

Garnish & Serve: Ladle hot into wide ceramic soup bowls. Garnish each bowl generously with extra shredded sharp cheddar, crispy halal bacon bits, remaining fresh green chives, and a dollop of cool sour cream. Serve hot with warm sourdough bread!