Cut potatoes into 1/2" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Cut broccoli florets into 1/2" pieces.

Pat scallops dry, and cut into half-moons. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Line a microwave-safe plate with a paper towel. Place half the bacon (reserve remaining for chowder) on towel-lined plate in a single layer. Microwave until crispy, 30 seconds at a time.

Remove from microwave and set aside.

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add potato, remaining bacon, and white portions of green onions to hot pot. Stir often until potatoes begin to soften, 5-6 minutes.

Add flour and stir until no dry flour remains in pot.

Stir in 11/2 cups water, mirepoix base, softened cream cheese, broccoli florets, garlic salt, and a pinch of pepper. Bring to a simmer.

Once simmering, cook until potatoes and broccoli are tender, 6-8 minutes.

If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Taste, and season with a pinch of salt, if desired.

While chowder cooks, cook scallops.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add scallops to hot pan and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping chowder with scallops and garnishing with crispy bacon, green portions of green onions, and cheese (to taste). Bon appétit!