Cut the bacon into 1 inch pieces then put in a large stock pot over medium heat. Cook for 5-6 minutes, stirring occasionally, until browned. Remove to a paper towel lined plate.

In the same pot melt the butter. Add in the flour and black pepper and mix until combined.

Add in the celery, onion, and carrots and mix until coated with the flour mixture.

Add in the potatoes and garlic and cook for 2 minutes.

Slowly add in the chicken stock and mix well.

Stir in the chicken and rosemary. Cook over medium heat for 20 minutes or until the chicken is cooked through.

In a blender, puree half of the corn along with the heavy cream. Blend until thick and smooth.

Stir the mixture into the soup to thicken. Add in the remaining corn and cook for 2 minutes.

Divide soup between 6 bowls. Top with bacon and chives.