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In a medium stock pot add reserved bacon fat, potatoes, onion, oregano, bacon and hot sauce. Cook over medium-low heat until onions are translucent. Pour in the chicken stock, corn, and ham. Season with salt and pepper. Bring to a boil, reduce heat to low and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. In a small saucepan, warm the half-and-half but do not boil. Add the warm half and half to the chowder just before serving. Garnish with chopped chives.
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