1. Cook bacon in large saucepot on medium heat until brown and crisp. Remove bacon with a slotted spoon; drain on paper towels. Set aside. Reserve pan drippings.
2. Add corn and potatoes to drippings; sauté 5 minutes. Add broth; bring to a boil; reduce heat. Simmer, uncovered, 10 to 12 minutes or until vegetables are tender.
3. Transfer 3 cups soup mixture to blender. Puree until smooth.
4. Return puree to remaining soup in pot. Stir in cream and black pepper. Bring chowder to simmer, thinning with more broth if too thick. Divide between 6 bowls and sprinkle with bacon and chives before serving.
Nutritional information per serving: Calories 227; Total Fat 13g; Saturated Fat 6g; Trans Fat 0; Cholesterol 39mg; Sodium 667mg; Total Carbohydrate 25g; Dietary Fiber 3g; Total Sugars 5g; Protein 7g