Step 1: Start by dicing your bacon. In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 2: Add the diced onion and celery to the bacon fat in the pot. Sauté for about 5-7 minutes, until the vegetables are softened and translucent. Add the minced garlic and cook for another minute until fragrant. Don’t let the garlic brown, as it can turn bitter.
Step 3: Stir in the diced potatoes, chicken or vegetable broth, and bay leaf. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 4: Once the potatoes are tender, stir in the corn kernels. If using frozen corn, there’s no need to thaw it first. Cook for another 5 minutes, just until the corn is heated through and tender-crisp.
Step 5: In a small bowl, whisk together the heavy cream and cornstarch (if using for extra thickness) until smooth. Gradually stir this mixture into the chowder. Cook for another 5-7 minutes, stirring constantly, until the chowder thickens to your desired consistency. For an even creamier chowder, you can use an immersion blender to blend about 1/4 to 1/2 of the soup, leaving some chunks for texture. Be careful not to over-blend.
Step 6: Season the chowder generously with salt, black pepper, and a pinch of cayenne pepper (if you like a little heat). Taste and adjust seasonings as needed. Remove the bay leaf before serving. Garnish each bowl with the reserved crispy bacon and fresh chives or parsley.