1-First, prepare the corn stock by cutting kernels from the cobs and setting them aside. Place the bare cobs in a stockpot, add 4 cups chicken broth, 1 1/2 cups milk, and 1 cup heavy cream, then bring to a boil and simmer for 20 minutes. After that, discard the cobs and keep the stock ready for the next part.

2-Next, in a large pot, cook 4 oz chopped bacon over medium-high heat until crispy, then remove it and save the grease. Add the diced onion, celery, and carrot to the pot and sauté until soft, about 7-8 minutes. This step infuses the veggies with rich flavors from the bacon.

3-Stir in the potatoes, corn kernels, salt, pepper, and cayenne pepper, then pour in the prepared corn stock. Bring everything to a light boil and simmer for 10-15 minutes until the potatoes are tender. For a creamier texture, blend about a quarter of the soup before serving, then garnish with bacon bits and chives.