Preparation

• Cut the bacon into smaller pieces and cook it in a large pot over medium-high heat until crispy, about 10 minutes.
• Once crisp, transfer the bacon to a paper towel-lined plate, leaving roughly 2 tablespoons of bacon fat in the pot.
• Add the onions, celery, and carrots to the pot and sauté for 5 minutes until the onions turn translucent and the mixture smells sweet.
• Stir in the minced garlic and cook for about 30 seconds until fragrant.
• Sprinkle in the flour, stirring frequently, and cook for about a minute to eliminate the raw taste.
• Pour in the chicken broth, stirring well to dissolve the flour and deglaze any browned bits from the pot.
• Mix in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon (reserve some for garnishing). Bring the mixture to a boil.
• Reduce to a rapid simmer, covering the pot with the lid slightly ajar. Cook for 15-20 minutes until the potatoes are tender and the soup thickens.
• Adjust the seasoning with salt and pepper to taste. Serve garnished with reserved bacon bits.