In a large sauté pan, cook the diced bacon over medium heat for 5 minutes, until crispy. Remove the bacon with a slotted spoon, setting aside 1 tbsp of bacon.
Mix the remaining bacon with the milk, corn kernels, and remaining ingredients.
Heat bacon drippings in the same pan over medium heat. Drop 2 tbsp of batter into pan to form each fritter.
Working in batches of 3-4 fritters, cooking them for 2 minutes, until lightly browned. Turn fritters over using a spatula, and cook for an additional 2 minutes. Add vegetable oil to the pan as necessary between batches.
Serve warm, topped with crème fraiche, reserved bacon, and more chopped chives.
