1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the butter to the bacon fat and melt over medium heat. Toss in the chopped onion and sauté for 5 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 1-2 minutes, careful not to burn it.
3. Add the diced potatoes to the pot and stir to coat them in the buttery onion mixture. Pour in the chicken broth, bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
4. While the potatoes are cooking, bring a small saucepan of water to a gentle simmer. Carefully add the eggs and cook for exactly 7 minutes for soft, just-set yolks. Remove eggs and transfer to an ice bath to stop cooking.
5. Once the potatoes are tender, use a potato masher or the back of a spoon to lightly mash some of the potatoes in the pot. This helps thicken the chowder while still keeping it chunky and satisfying.
6. Stir in the milk, cooked bacon (reserve a small handful for garnish if you like), and shredded cheddar cheese. Heat gently over low heat until the cheese melts and the chowder is warmed through—don’t let it boil.
7. Peel the eggs and cut them in half or quarters. Gently fold them into the chowder or add on top as a garnish.
8. Season with salt and pepper to taste. Sprinkle with fresh chives before serving for a pop of color and mild onion flavor.

One tip I learned from my grandmother’s kitchen is to reserve a bit of the bacon and chives for topping. It adds a lovely crunch and freshness that makes the dish feel extra special—perfect for those mornings when you want to impress but don’t have hours to spend cooking.