First off, melt the butter in a soup pot over medium heat. Add in onion, celery, bell peppers, and bacon slices. Cook until vegetables are tender, about 10 minutes total.
Add the flour and cook for 2 more minutes, stirring constantly.
Stir in the chicken broth, all the corn (with its liquid), cream cheese, salt, and black pepper. Cook until the cream cheese is all melted and well combined. This will take about 10 minutes. Remove and discard the bacon slices before serving.
Top finished chowder with more crumbled bacon, minced chives, and a dollop of sour cream if desired. You could also top it with some red pepper flakes and sliced jalapeños to make it a tad spicy if you wanted too!
To store corn chowder, place in a airtight container in the refrigerator for up to 3 days. Enjoy!
