1/4 lb. bacon
1 Cup finely chopped onion
3/4 of a pound potatoes diced in 1/2 inch pieces
1 1/2 lbs. Granny Smith Apples
4 c. chicken broth
1/4 tsp. pepper
1 Cup light cream or half and half
1/4 c. sliced green onions
Cut bacon into 1/4-inch dice. Cook in medium size saucepan over medium heat until bacon is browned and crispy. Remove bacon bits from fat with slotted spoon to paper toweling to drain. Add onion to saucepan. Cook 2 minutes, scraping up browned bits from bottom with wooden spoon. Add potatoes. Cook 5 minutes.
Meanwhile pare and core apples. Cut into 1/2-inch pieces. Add apple and chicken broth to saucepan. Bring to boiling. Season with pepper. Lower heat; simmer 25 minutes or until potatoes and apples are very soft. Stir several times with a whisk to puree some of the apples and potatoes, but still leaving the soup chunky. Add cream. Gently heat. Reheat bacon bits in a small skillet. Ladle chowder into soup bowls. Sprinkle with bacon and green onions.