Prepare the bacon and add it to a large pot over medium-high heat; cook until crispy (about 10 minutes). Remove and place 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.

Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (reserve some for garnishing).

Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a rapid simmer and cover the pot with the lid slightly ajar.

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

Season with salt and pepper as needed. Garnish bowls with reserved bacon.