1-First, cook the 4 strips of bacon in a large pot over medium-high heat until crispy, about 10 minutes. Once done, remove the bacon to a paper towel-lined plate and leave about 2 tablespoons of fat in the pot for flavor.

2-Next, add the chopped 1/2 medium onion, 3 sticks celery, and 2 medium carrots to the pot, then sauté for 5 minutes until they start to soften.

3-Stir in the 2 cloves of minced garlic and cook for another 30 seconds to release its aroma.

4-Add the 1/4 cup flour and cook for about a minute, stirring constantly to avoid lumps.

5-Pour in the 4 cups of chicken broth or stock, stirring well to dissolve the flour and scrape up any tasty bits from the pot bottom.

6-Mix in the 1 cup heavy or whipping cream, 4 cups frozen or fresh corn, 2 large diced Russet potatoes, 1/4 teaspoon Italian seasoning, 1 pinch cayenne pepper if you like some heat, and most of the cooked bacon, saving a bit for garnish.

7-Bring the mixture to a boil, then reduce to a rapid simmer with the lid slightly ajar, and cook for 15-20 minutes until the potatoes are tender, stirring now and then.

8-Finally, season with salt and pepper to taste, and garnish with the reserved bacon before serving hot.