In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced onion and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and onions are translucent.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.

Slowly whisk in the chicken broth (or bottled clam juice) and the reserved juice from the canned clams, ensuring there are no lumps.

Add the cubed potatoes and dried thyme. Bring the mixture to a simmer, reduce heat to low, cover, and cook for 15 minutes or until potatoes are tender.

Stir in the heavy cream, sweet corn, and chopped clams. Simmer gently for another 5 minutes to heat everything through. Do not let the soup come to a rolling boil or the dairy may curdle.

Taste and season generously with salt and black pepper. Serve hot, topped with the crispy reserved bacon and fresh chives.