Corn Chowder

In a large pot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper-towel lined plate. Drain all but 1 tablespoon fat.

In same pot over medium-high heat, cook onion, stirring occasionally, until translucent, 5 to 7 minutes. Add potatoes and broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.

In a small bowl, whisk milk and flour. Stir milk mixture into potato mixture. Add corn, cheese, cream, and bacon (reserving some for topping, if desired). Bring to a boil and cook until cheese is melted, 2 to 3 minutes more; season with salt and pepper.

Divide soup among bowls. Top with chives and reserved bacon, if using.