INSTRUCTIONS:

1. Cook the diced bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, keeping the rendered grease in the pot.
2. Add the chopped onion and minced garlic to the pot with the bacon grease. Sauté until softened and fragrant.
3. Incorporate the diced potatoes, chicken broth, and corn into the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
4. Add the peeled and deveined shrimp to the pot. Cook until the shrimp turn pink and opaque.
5. Pour in the heavy cream, stirring to combine. Season with salt and pepper to taste.
6. Serve the chowder hot, garnished with the crispy bacon and a sprinkle of chives on top. Enjoy!