Remove the crispy bacon bits with a slotted spoon. Set them aside on a paper towel. Keep the bacon fat inside the warm pot.

Add the butter to the hot bacon fat. Throw in the onions and the bell peppers. Sauté them until they are soft and clear.

Stir in the cubed potatoes and chicken broth. Bring the liquid to a rolling boil. Reduce the heat and let it simmer softly.

Cook the potatoes for about fifteen minutes. They should be fork-tender but not falling apart. This creates the perfect texture for the soup.

Add both types of corn to the pot. Stir in the heavy cream and the seasonings. Let the soup heat through for five minutes.

Taste the chowder and add more salt if needed. Serve it hot in large ceramic bowls. Top each bowl with the saved crispy bacon.