In a large Dutch oven over medium heat, render diced bacon until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels, leaving the fat behind.

Reduce heat to medium-low. Add butter to the bacon fat, then toss in onion and garlic. Stir gently until the onion is translucent and fragrant—about 3 minutes.

Stir in diced potatoes and corn kernels. Cook for 2–3 minutes, letting the flavors mingle.

Pour the vegetable or chicken broth over veggies. Bring to a gentle boil, then lower heat and simmer until potatoes are tender—about 12 minutes.

Use an immersion blender to pulse the soup until it’s partly smooth but still has a nice chunky texture. No immersion blender? Transfer half to a stand blender, puree, then return.

Off the heat, whisk in milk and Greek yogurt until silky. Return to low heat—warm through but don’t boil, or the yogurt might split.

Taste, then season with salt and pepper. Ladle into bowls, sprinkle reserved bacon (or extra chives), and serve with a slice of rustic cornbread.