1Mince the bacon, then Saute the bacon until cooked but not crunchy. Drain some of the fat off if you desire.
2Add all the veggies and garlic, saute with bacon until veggies are opaque. Then add flour, butter to the bacon and vegetables. Cook three to five minutes stirring constantly. This will create a very thick bacon and vegetable rue for the base of the chowder.
3Then add all other ingredients except the cream. Simmer with a slow boil until the potatoes are cooked but not too soft.
4Take off heat and then add the cream stir and serve. Great with oyster crackers and hot sauce.