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, remove it from the pot and place it on a paper towel lined plate, leaving about 2 tablespoons of 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 stir to ensure the flour has dissolved and brown bits are scraped from the bottom of the pot.

Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon. Increase heat to high and bring to a boil, then reduce to a rapid simmer with the lid slightly ajar.

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

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