"Prepare the Ingredients• Cut potatoes into ½” dice.• Trim and thinly slice green onions, keeping white and greenportions separate.• Mince garlic.• Remove prosciutto from refrigerator and coarsely chop into½” pieces.Crisp the Prosciutto• Line a plate with a paper towel.• Place a medium pot over medium heat and add ½ tsp. oliveoil. Add prosciutto to hot pot and stir often until crispy and fathas cooked off, 5-7 minutes.• Transfer prosciutto to towel-lined plate. Reserve pot; no needto wipe clean.Start the Chowder• Return pot used to cook prosciutto to medium heat. Addbutter to hot pot and let melt, 30-60 seconds.• Add white portions of green onions and garlic. Sir constantlyuntil aromatic, 30-60 seconds.• Add potatoes and stir occasionally until lightly browned, 2-3minutes.• Stir in flour until potatoes are completely coated, 30-60seconds.Finish the Chowder• Add 1½ cups water, chicken base, ¼ tsp. salt, and a pinch ofpepper to pot. Bring to a simmer.• Once simmering, cook until potatoes are fork-tender andchowder is thickened, 8-10 minutes.• Stir in peas until warmed through, 1-2 minutes.• Remove from burner. Stir in half the Parmesan and half thesour cream (reserve remaining of each for garnish)."