Heat the oil, diced onion, and chopped bacon on medium heat in a large Dutch oven or soup pot. Cook until the bacon starts to brown and the onions become more translucent in color.
Add the chicken if you are using raw chicken. Cut the chicken into small pieces and put it into the pot.
NOTE: If you are using a rotisserie or cooked chicken, you will add it later.
Wash and peel your potatoes. Dice them into bite-sized pieces and add them to the pot. Add the flour and mix to coat all of the ingredients. This will help you prevent lumps.
Add the low sodium chicken stock, sea salt, black pepper, and the seasoning blend. Add the cooked or rotisserie chicken now if you are using that instead of raw chicken.
Mix the ingredients and cover the pot. Bring to a boil over medium-high heat for 10 minutes, then reduce the heat to a simmer. Simmer for another 10 minutes.
Add the heavy cream and mix it in. Simmer for 5 more minutes and turn off the stove.
Insert an immersion blender into the soup. You do not want to blend all of the soup so I recommend doing a quick swirl around the pot with the immersion blender.
Add the cheddar cheese and stir it in. The cheese melts into the thick creamy soup adding even more flavor. The texture and consistency of this chicken potato chowder are absolutely perfect, almost like a New England chowder.
Top this soup with green onions or chives, sour cream, and shredded cheese.