Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
Meanwhile, prep your onion, celery, and potatoes.
Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the 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 give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling. Cover the pot so the lid is slightly ajar.
Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it.
Season the soup with salt & pepper as needed. Garnish bowls with the rest of the bacon.
Serves 4-6 depending on portion size.
You may need to add more broth to leftovers as the soup thickens the longer you leave it.
Since the cream is boiled, I would NOT recommend subbing it for milk or half-and-half because there’s a good chance it’ll curdle from the high heat.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information