This chowder evokes the cozy, small-town setting of Pelion, where Bree finds solace and comfort.
Cook bacon in a large pot until crispy; remove and set aside.
Add onion to bacon drippings and sauté until translucent.
Add potatoes and corn; cook for 5 minutes.
Pour in chicken broth and bring to a boil; reduce heat and simmer for 15 minutes until potatoes are tender.
Stir in cream and season with salt and pepper.
Serve hot, topped with crispy bacon.