Loaded Baked Potato Chowder with Bacon, Cheddar, and Jalapeno

Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve, peel, and small dice onion. Peel and finely chop garlic. Finely chop jalapeño until you have 1 TBSP (2 TBSP for 4 servings), removing ribs and seeds if you prefer less heat.