Instructions: Gently cook bacon in medium saucepan over medium heat until browned and crispy. Remove with slotted spoon to paper towels to drain. Add onion to saucepan. Cook 2 minutes, scraping up browned bits from bottom with wooden spoon. Add potatoes. Cook, stirring occasionally, 5 minutes. Meanwhile, pare and core apples. Cut into 1/2 inch dice. Drain excess fat from saucepan; discard. Add apple and chicken broth to saucepan. Bring to boiling. Season with black pepper. Lower heat and simmer 25 minutes or until potato and apple are very soft. Stir several times with a whisk to puree some of the apple and potato, but still leaving the soup very chunky. Add cream. Gently heat. Reheat bacon bits in a small skillet. To serve, ladle chowder into soup bowls. Sprinkle each serving with the bacon bits and green onion.

Yield: 6 servings.

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