Cook diced bacon in skillet until browned, about 10 minutes. Drain on paper towels.

In a stockpot, melt butter over medium heat. Add onion and jalapenos; cook for 5-7 minutes until slightly browned.

Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.

Reduce heat to medium-low. Stir in cream cheese, heavy cream, and bacon until cream cheese melts.

Gradually add Cheddar cheese, stirring to incorporate. Add more milk if chowder is too thick.

Stir in most green onion and parsley until slightly wilted. Serve and garnish with remaining green onion and parsley.