Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes.
Add the chicken and bacon and cook for 4-5 minutes to seal on all sides.
Add the potatoes, leek, celery, chicken stock, milk, sweetcorn and bay leaf. Season to taste with salt and black pepper.
Cover and simmer over a low heat for about 30 minutes until the potatoes are soft but remain chunky.
Remove from the heat and stir in the cream cheese until completely dissolved. Season with salt and pepper.
Sprinkle with chopped chives and serve with some crusty bread of your choice.