Cook the bacon and let it sit on paper towels. Drain most of the fat, all but a couple of tablespoons, then add the onions and cook them until they are soft, about 10 minutes.

Add the broth and potatoes and cook them about 15 minutes, until tender.

Add the milk and the corn (both cans) and heat through.

Crumble the cooked bacon.

Dish up the chowder and sprinkle some of the crumbled bacon on each bowl of chowder.