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In a large pot, cook bacon until crispy. Remove from pot and set aside.
To the drippings, add onion, garlic, celery, carrots, leeks, and sauté until soft.
Add potatoes, bay leaf, Old Bay seasoning, chili, salt, pepper and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for about 8 minutes or until the potatoes are partially done.
Discard bay leaf, transfer 2 cups of chowder to a food processor or blender (or use an immersion blender), and purée until smooth. Stir the mixture back into the pot.
Add corn, crab meat, cream, chopped up bacon and cook gently, uncovered just until corn is tender, about 8 minutes.
Stir in chopped parsley and chives.