In a large pot, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pot.

Add the diced onion to the pot and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute, until fragrant.

Add the corn kernels and diced potatoes to the pot, stirring to combine with the onion and garlic.

Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Stir in the half-and-half and cooked bacon, and continue to simmer for another 5 minutes. Season with salt and pepper to taste.

Serve hot, garnished with chopped chives if desired.