Cut bacon into small pieces with kitchen shears. Place the bacon in a large heavy-bottomed stockpot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the fat is rendered out and the bacon is crisp, 8 to 10 minutes. Meanwhile, if using fresh corn, remove and discard the husks and silk from 7 ears fresh corn. Cut the kernels off the cobs (about 5 cups) and transfer to a bowl; reserve the cobs.

When the bacon is ready, transfer with a slotted spoon to a paper towel-lined plate; leave the bacon fat in the pot. Turn off the heat.

Dice 1 large yellow onion (about 2 cups). Dice 3 medium celery stalks (about 1 cup). Peel and dice 1 pound potatoes (about 2 ¾ cups). Mince 2 garlic cloves.

Return the pot to medium-high heat. Add the corn kernels, onions, carrots, celery, and 1 teaspoon of the kosher salt. Cook, stirring occasionally, until the vegetables are starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Reduce the heat to maintain a simmer and cook until the potatoes are tender and the soup has a rich corn flavor, about 20 minutes. Meanwhile, finely chop 1 small bunch fresh chives (about ¼ cup).

Using tongs, remove and discard the corn cobs. Mix in a cornstarch slurry and stir until well-integrated and cooked. Add rinsed and drained beans. Turn off the heat. Add 1 cup heavy cream and stir to combine. Taste and season with more kosher salt and black pepper as needed. Garnish with the chives and bacon. Serve with oyster crackers if desired.