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1
Adjust oven rack to lower-middle position and preheat oven to 350u00b0F.
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2
Heat 1 1/2 tablespoons olive oil in a large stockpot over medium heat. Add onion and half of garlic and cook, stirring, until just starting to soften, about 3 minutes. Add pancetta and continue to cook until pancetta is lightly browned, 5 to 7 minutes longer.
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3
Stir in potatoes and flour until thoroughly combined. Add stock, cream, and milk. Increase heat to medium-high, bring to a simmer and cook chowder until potatoes soften and broth starts to thicken, about 7 minutes.
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4
Add corn, Parmesan rind, if using, thyme, and bay leaves. Reduce heat to medium. Season with salt and pepper and continue cooking until corn is tender but juicy, about 10 minutes longer.
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5
While soup is simmering, combine remaining 1 1/2 tablespoons olive oil with remaining garlic, mashing garlic with back of a spoon or tines of a fork. Toss garlic oil with the bread and season with salt and pepper. Place croutons in a single layer on a baking sheet and bake, tossing once during cooking, until lightly browned and crunchy, about 8 minutes.
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6
Discard Parmesan rind, woody stems from thyme, and bay leaves. Ladle chowder into bowls. Garnish with croutons and chopped chives and serve immediately.
