Cook the bacon slices in a pan until crispy, then set them aside. Once cooled, crumble into small pieces.

Carefully pour off the excess bacon grease, keeping about 3 tablespoonst in the pot or Dutch oven.

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

Stir in the minced garlic and cook until it becomes fragrant.

Sprinkle in the flour and cook for about a minute, stirring constantly to prevent burning.

Gradually pour in the chicken stock while stirring, making sure the flour dissolves completely and scraping up any browned bits from the bottom of the pot.

Mix in the heavy cream, corn, diced potatoes, seasonings, and half of the crumbled bacon. Increase the heat to medium-high and bring the mixture to a boil.

Once boiling, lower the heat to maintain a gentle simmer. Partially cover the pot with the lid slightly ajar.

Let the soup simmer for about 20 minutes, or until the potatoes are fork-tender, stirring occasionally. The soup will continue to thicken as it cooks.

Taste and adjust the seasoning with more salt and pepper if needed. Serve topped with the remaining bacon pieces.