In a Dutch Oven, brown the bacon bits until just crispy.
Remove the bits to a paper towel on a plate and all but a tablespoon of the fat.
Add chicken, onion and celery to the pot. Cook over medium heat for about 12-15 minutes or more. No hurry here. Stir to promote even cooking.
Add corn, potatoes and broth to the pot. Bring just to the boil, reduce to simmer and let cook for 20 minutes.
Stir in cream or milk, parsley, bacon bits, 1 teaspoon salt, and half-a-teaspoon pepper. Mix in and taste for seasoning. Heat through two to three minutes.
Serve, garnished with fresh parsley, chives, or green onion. Grated cheddar cheese works, too.
This is a real cold weather staple with us. The best result comes from using fresh sweet corn right from the farmers market. Amp up the flavor by adding thyme to the sautéing vegetables. You can use raw or even cooked chicken leftover from last night's rotisserie bird. You might try pan frying or baking some fresh chicken pieces coated with Dad's Chili Spice Mix for a kick. Serve the chowder with or over some of Dad's cream biscuits to add carby-ness and pretend you're in the South. Lots of options in Dad's kitchen.