Cook bacon until brown and crisp, about 5 minutes. Transfer bacon to paper towels to drain, leaving drippings in pan. Discard all but 2 Tbsp. of the drippings. When bacon is cooled, crush into tiny pieces. (I use a little food processor on "pulse" for this.)
Add onion to the remaining drippings and saute until tender. Add broth and potato. Cover and simmer for 5 minutes or until potatoes are tender.
Add corn and cream and simmer until all flavors are cooked together. When done stir in the 2 Tbsp. of butter.
NOTE: You can use more of the bacon drippings to add flavor to the chowder. Your choice.