Cook the bacon in a large pot over medium-high heat until crispy, about 10 minutes. Remove and set aside, keeping fat in the pot.

Sauté onions, celery, and carrots in the bacon fat over medium heat for 5 minutes until softened.

Add minced garlic and cook for 30 seconds. Stir in flour and cook for 1 minute to form a roux.

Add chicken broth and scrape up browned bits. Then stir in heavy cream, corn, and diced potatoes along with Italian seasoning and cayenne.

Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.

Season with salt and pepper to taste, then serve topped with reserved crispy bacon.