In a separate bowl, whisk together the flour and milk until smooth. Gradually stir this mixture into the soup, ensuring there are no lumps.
Continue to cook the chowder over medium heat, stirring constantly until it thickens, about 5 minutes.
Season and Serve:
Remove the bay leaf and season the chowder with salt and pepper to taste.
Ladle the chowder into bowls and garnish with chopped green onions or chives.
Serve:
Serve the chowder hot, with a side of crusty bread for dipping.
Tips:
For a richer flavor, you can substitute half-and-half or cream for the milk.
If you prefer a thicker chowder, mash some of the potatoes in the pot before adding the cream base.
This chowder can be refrigerated for up to 3 days and reheats well.
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