Step 1: Cook the bacon. Dice 6 slices of bacon into small pieces. Place them in your large heavy-bottomed pot or Dutch oven over medium heat. Cook until the bacon is crispy and has rendered its fat, about 5-8 minutes. Remove crispy bacon bits with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
Step 2: Sauté aromatics. To the bacon fat, add 1 large yellow onion (diced), 2 stalks of celery (diced), and 2 cloves of garlic (minced). Sauté these vegetables over medium heat for about 5-7 minutes, until softened and fragrant.
Step 3: Stir in the flour. Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables. Cook, stirring constantly, for 1-2 minutes, creating a roux that will help thicken the chowder.
Step 4: Deglaze and add broth. Slowly pour in 4 cups of chicken or vegetable broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
Step 5: Add the potatoes. Stir in 3 medium Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch cubes. Bring the chowder back to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the potatoes are fork-tender.
Step 6: Introduce the corn and milk. Once the potatoes are tender, stir in 4 cups of corn (fresh, frozen, or canned and drained) and 1 1/2 cups of whole milk or half-and-half. Heat gently, stirring occasionally, until the chowder is warmed through. Do not boil after adding the milk.
Step 7: Season and simmer. Season the chowder with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. Add a pinch of cayenne pepper if you like a hint of heat. Allow it to gently simmer for another 5 minutes to let the flavors meld.
Step 8: Optional: Blend for extra creaminess. For an even creamier consistency, carefully use an immersion blender to blend about 1/4 to 1/3 of the chowder directly in the pot. Alternatively, scoop out a few cups, blend in a regular blender, and return to the pot.
Step 9: Taste and adjust. Give your chowder a final taste test. Adjust seasonings as needed, adding more salt, pepper, or a touch of sugar to enhance sweetness.
Step 10: Serve and garnish. Ladle the hot corn chowder into bowls. Garnish generously with the reserved crispy bacon bits, freshly chopped chives or parsley, and a dash of hot sauce if desired. Serve immediately.