1-Mise en place: First Step Prepare all ingredients before turning on the stove. Cut kernels from 4 to 5 ears of corn and reserve the cobs for stock. Peel and dice 3 medium Yukon gold potatoes into 1/4 inch pieces so they cook evenly. Finely dice 1 medium onion (about 1 1/2 cups), cut 1 large carrot into 1/4 inch dice (1 cup), and finely dice 3 stalks celery (1 cup). Chop 4 ounces (4 slices) of bacon into small pieces. Measure 4 cups chicken broth, 1 1/2 cups milk, and 1 cup heavy cream for the corn stock.

2-Second Step: Make the corn stock Place the reserved bare corn cobs in a stockpot. Add 4 cups chicken broth, 1 1/2 cups milk, and 1 cup heavy cream. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 20 minutes. This extracts corn flavor and a bit of natural corn milk from the cobs. Remove the cobs using tongs and discard them. Keep the warm corn stock at a gentle simmer while you finish the chowder.

3-Third Step: Cook the bacon and vegetables In a large pot over medium-high heat, add the chopped bacon and cook until browned and crispy, about 6 to 8 minutes. Remove the bacon from the pot and set aside, leaving 2 to 3 tablespoons of bacon grease in the pot. Reduce heat to medium. Add the diced onion, celery, and carrot to the reserved bacon grease. Cook uncovered, stirring occasionally, until the onion softens and becomes translucent, about 7 to 8 minutes. This gently sweats the vegetables to build flavor without browning too quickly.

4-Fourth Step: Combine vegetables, potatoes, and corn Add the diced potatoes and the reserved corn kernels to the pot with the softened vegetables. Season with 2 to 3 teaspoons salt (start with 2 teaspoons and adjust later), 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper or to taste. Stir to combine so the seasonings are evenly distributed.

5-Fifth Step: Add corn stock and simmer Pour the warm corn stock into the pot until the vegetables are just covered, then bring to a light boil over medium-high heat. Reduce heat to a gentle simmer and cook uncovered for 10 to 15 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking and to check seasoning. If you prefer a thicker chowder, remove 1 to 1 1/2 cups of the soup, blend until smooth, and stir it back into the pot to thicken naturally.

6-Sixth Step: Final seasoning and finish Taste the chowder and adjust seasoning with additional salt and black pepper as needed. Return the reserved crispy bacon to the pot or reserve it for garnish. Turn off the heat and let the chowder rest for a couple minutes so flavors settle. Stir in a small splash of milk if the soup is thicker than you like; for extra richness, add a bit more heavy cream sparingly.

7-Final Step: Serve Ladle the corn chowder into warmed bowls and garnish with the chopped crispy bacon and 2 tablespoons chopped chives. Serve with crusty bread or a light side like braised chicken thighs for a heartier meal. The chowder is best served hot and will hold well for a few days in the fridge.