Begin by chopping the onion finely and dicing the Yukon gold potatoes into small cubes.

In a large pot over medium heat, cook the thick-cut bacon until crispy, about 5-7 minutes.

Using the leftover bacon fat, add the chopped onions to the pot and sauté until translucent.

Incorporate the diced potatoes and pour in the low-sodium chicken broth. Bring to a boil, then reduce to simmer.

Add the fresh or frozen corn and heavy cream, simmer for an additional 5 minutes.

Crumble the cooked bacon back into the chowder and season with salt and pepper.