Hi., Dad:  First let me say that this soup is NOT going to be thick like clam chowder.  O.K.   Here you go:
Chicken Corn Chowder
6 slices bacon, diced
2 to 3 Tbsp butter
1/2 c diced celery
2 c potatoes, small diced
1 c diced onion
1/2 c diced carrot
3 Tbsp flour
2 1/2 c chicken broth
1/2 tsp seasoned salt (optional)
1 1/2 c corn kernals (canned or frozen)
1 1/2 c half and half
2 c diced cooked chicken
1 can (14.5 oz) diced tomatoes
salt and pepper to taste
Fry bacon in a large saucepan or dutch oven; remove to paper towels and drain.
Add butter to bacon drippings, if necessary, to make 3 Tbsp.
Add celery, potatoes, onion, and carrot.  Saute, stirring constantly, until onion and celery are tender.
Stir in flour until well incorporated.  
Add chicken broth and seasoning or season salt, stirring to blend well.
Cook, stirring, until thickened.
Cover and simmer for 12 min.
Add the diced chicken and corn; simmer for 7 min. longer (add more time if corn is frozen kernels) until vegetables are tender.
Add half and half and tomatoes.  Heat through and taste.  Add salt and pepper as needed.
Serves 4 - 6