Start by frying the bacon in a large pot over medium heat, stirring occasionally until it's crispy, about 6-8 minutes. Scoop out the bacon and set it aside on a paper towel.

In the same pot, melt the butter, then toss in the chopped onion. Cook for about 4-5 minutes until softened, then stir in the minced garlic and cook for 1 more minute.

Sprinkle in the flour, stirring until it’s blended in, about 1 minute. Gradually pour in the chicken broth while whisking, and bring the mixture to a boil.

Add the fresh corn kernels, diced potatoes, thyme, and bay leaf. Season with salt, black pepper, and a pinch of cayenne if you like a little heat. Lower the heat to simmer, cover, and cook for 20-25 minutes.

If you prefer a smooth texture, blend half of the soup using an immersion blender or a regular blender, then return it to the pot. If you like it chunky, just remove the bay leaf and thyme.

Stir in the heavy cream and most of the crispy bacon. Taste and adjust the seasoning if needed. Serve your chowder topped with the remaining bacon, chives, a sprinkle of flaky sea salt, and some fresh black pepper. A side of crusty baguette is great for dipping!