In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot.

Add the diced onion and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

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

Slowly whisk in the broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Add the diced potatoes, reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are fork-tender.

Stir in the heavy cream, whole milk, corn, Old Bay seasoning, and black pepper. Bring back to a gentle simmer (do not boil).

Add the shrimp and cook for 2-3 minutes, just until they turn pink and opaque. Turn off the heat.

Stir in half of the cooked bacon. Taste and adjust seasoning with salt if needed.

Ladle into bowls and garnish with the remaining crispy bacon and fresh chives.