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Remove the bacon and drain on paper towels.Add the onions, carrots and celery and cook, stirring often, until vegetables are soft, about 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds.Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often.Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes.
Pour the chicken stock into the pot and stir to combine.Use a whisk if necessary to break up any lumps.
Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes.
Season the chowder with the salt and cayenne and stir in the cream.Add the garlic and cook over high heat, stirring, just until browned in spots, about 1 minute.
Add the kale by the handful and cook, stirring, until wilted and any liquid has evaporated, about 5 minutes.Season the kale with salt and pepper, transfer to a cutting board and coarsely chop..
In a large saucepan, combine the milk, water, butter and 2 teaspoons of salt and bring to a boil.Whisk in the polenta in a thin stream and cook over moderate heat, whisking constantly, just until it begins to thicken, about 3 minutes.