In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pot.

Add onion and celery to the pot with bacon fat and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.

Stir in the fresh corn kernels and heavy cream. Continue to simmer for 5-7 minutes, allowing the chowder to heat through and slightly thicken.

Season the chowder with salt and black pepper to taste.

Ladle the hot chowder into bowls and garnish with the reserved crispy bacon.