Melt butter in a large pot over medium heat, add fresh corn, and sauté for 5–7 minutes until fragrant.

In the same pot, cook bacon until brown and crispy. Add onion, celery, carrot, and garlic, sauté until softened.

Sprinkle flour over the mixture, stir for about 1 minute, then deglaze with white wine, scraping up brown bits.

Add diced potatoes and broth, bring to a boil.

Reduce heat and let simmer for 15 minutes until potatoes are tender.

Stir in zucchini, bay leaf, and thyme, season with salt and pepper, then simmer for an additional 10 minutes.

Blend a portion of the chowder to achieve desired thickness, then return to the pot.

Stir in milk or cream and reserved corn, warm through for 5 minutes, then garnish with chives before serving.