Place the ground sausage in your large pot over medium-high heat on the stove. Use a wooden spoon to break the meat into small crumbles as it cooks until it is browned.

Add the chopped onion and diced carrots directly into the pot with the cooked sausage and fat. Sauté them for five minutes until the onions are translucent and the carrots begin to soften.

Sprinkle the all-purpose flour over the sausage and vegetable mixture and stir it in very well. Cook the flour for two minutes to remove the raw taste and create a thick base.

Pour the diced potatoes into the pot and stir to coat them in the flour and meat juices. The starch from the potatoes will eventually help make the chowder very thick and creamy.

Slowly add the chicken broth while stirring to ensure the flour blends smoothly without creating any lumps. Bring the liquid to a gentle boil, then turn the heat down to medium-low.

Cover the pot and let it simmer for fifteen to twenty minutes until the potatoes are fork-tender. You want the potatoes to be soft enough to slightly break apart when stirred.

Use a potato masher to gently crush about one-third of the potatoes directly in the pot. This is the secret to getting that thick, authentic Pioneer Woman chowder texture without extra starch.

Pour the heavy cream into the pot and stir gently to combine all the rich flavors together. The chowder should turn a beautiful creamy white and look very luxurious and appetizing.

Add the shredded cheddar cheese and stir until it is completely melted into the hot broth. The cheese adds a wonderful sharpness and a lovely golden tint to the entire dish.

Add the parsley, garlic powder, salt, and pepper, then ladle the chowder into bowls. Top with bacon and green onions before serving this hot and comforting meal to your family.