Prep your bacon and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.

Add the onion, celery, and carrots to the pot and sauté for 5 minutes.

Stir in the garlic and cook for 30 seconds.

Stir in the flour and cook for about a minute, stirring nearly constantly.

Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.

Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (save rest for garnishing). Increase heat to high and bring to a boil. Reduce heat to a rapid simmer and cover the pot slightly ajar.

Cook until the potatoes are tender (about 15-20 minutes), stirring occasionally. The soup will thicken more the longer you cook it.

Season with salt & pepper as needed. Garnish bowls with the rest of the bacon.