Crisp the bacon

• Cook the chopped turkey bacon in a pot over medium-high heat until crispy.
• Remove with a slotted spoon and set aside.

Prep the vegetables

• Peel and dice the potatoes.
• Dice the carrot, celery and onion.
• Strain the corn, keeping the juice.

Sauté the aromatics

• In the same pot, sauté the onion, carrot and celery in the bacon fat until soft and tender.

Add corn and potatoes

• Add the corn and potatoes to the pot.

Season and add liquids

• Season with salt, black pepper and cayenne.
• Pour in the chicken broth, reserved corn juice, milk and heavy cream.

Simmer the chowder

• Stir and bring to a gentle boil, then simmer uncovered until the potatoes are fork-tender.
• Adjust the seasoning to taste.

Serve

• Ladle the chowder into bowls.
• Top with the crispy bacon and fresh chives.