Make the corn stock: Cut the kernels from the corn cobs and set kernels aside. Place the bare cobs in a large stockpot.

Add 4 cups chicken broth, 1½ cups milk, and 1 cup heavy cream to the pot with the cobs. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes while preparing the chowder.

Use tongs to remove and discard the corn cobs before using the corn stock in the chowder.

Start the chowder: Place a 5-quart Dutch oven over medium-high heat. Add chopped bacon and cook, stirring occasionally, until browned and crispy. Remove bacon with a slotted spoon and set aside.

In the same pot with the bacon fat, add diced onion, celery, and carrot. Cook uncovered, stirring occasionally, until onion is soft and translucent, about 7-8 minutes.

Add the cubed potatoes, 4 cups corn kernels, 2 teaspoons salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper to the pot.

Pour the prepared corn stock into the pot and bring to a light boil. Reduce heat and simmer uncovered for 10-15 minutes, or until potatoes are fork-tender.

Season with additional salt and pepper to taste. Ladle into warm bowls and garnish with the reserved crispy bacon and chopped fresh chives before serving.