Cook the bacon. Heat a large pot or Dutch oven over medium heat and cook the diced bacon until crispy. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pot and discarding the rest.
Sauté the onion. Add the diced onion to the reserved bacon drippings and cook over medium heat for about 5 minutes, until soft and translucent.
Simmer the potatoes. Stir in the potatoes, cream-style corn, and chicken broth. Bring to a boil, then lower to a simmer, cover, and cook for 15-20 minutes, until the potatoes are fork-tender.
Add the cream. Stir in the salt, pepper, and half and half. Cook on low for another 5-10 minutes, stirring occasionally. Do not let it boil or the half and half will curdle.
Season and finish. Taste and adjust salt and pepper as needed, then stir the cooked bacon back into the pot.
Serve hot. Ladle the chowder into bowls and garnish with chopped chives and extra crumbled bacon, if you like.