Prepare all of the ingredients.
In a large pot over medium high heat, add beef broth, potatoes, salt, pepper and red pepper flakes. Let cook for 20 minutes then reduce heat to medium.
In a large saute pan over medium high heat, add bacon and cook until crispy. Transfer to a paper towel covered plate. Remove all but 2 tbsp of bacon grease from pan.
Add onions and garlic to saute pan and cook for 4 minutes. Then add ground beef and ground pork. Cook until no longer pink.
Remove ⅓ of potato & broth mixture to large bowl and blitz with immersion blender. (You can also use a blender but use caution.) Return to pot and stir to combine.
Add meat mixture and heavy cream to pot and let cook for 3 minutes. Then add cheese, a handful at a time, until fully incorporated.
Serve chowder in a shallow bowl and garnish with bacon and scallions.