In a large soup pot over medium-high heat, cook diced bacon until it starts to get slightly crispy. Remove from heat and drain grease.
Return to heat and add onion. Cook until the onion starts to become tender.
Add broth, potatoes, and creamed corn then bring chowder to a boil. Reduce heat, cover, and let it simmer for 12-15 minutes (or just until potatoes are tender).
Add salt and pepper to taste, serve warm.
Notes
*You could substitute some of the chicken broth for milk or cream if you want a creamier soup.