Take the bacon out and place it on a paper towel lined plate. Don’t remove any bacon grease from the pot.

Add the cut-up kielbasa and brown it in the bacon grease for about 2-4 minutes.

Remove the kielbasa and place it on a plate for later.

Next, add the diced onions to the pot with the leftover bacon grease and cook until softened and translucent.

Add the minced garlic to the pot and cook until fragrant (about 30 seconds.)

Next, add the flour and stir as it absorbs the bacon grease.

While stirring constantly, slowly pour in the chicken broth. Scrape off all of the browned bits from the bottom of the pan (this will add flavor to the chowder.)

Add the diced potatoes and black pepper into the pot, stir, then bring to a boil. Reduce the heat to low and cover the pot.

Simmer until the potatoes are tender (about 10-15 minutes), stirring every few minutes to ensure they don’t stick to the bottom.

Once the potatoes are fork-tender, add in the corn and kielbasa back to the pot and stir.

Then stir in the heavy cream. Bring back to a simmer over medium heat to warm everything through.

Serve with the reserved bacon for topping.