Cooking Steps

• Prep your bacon and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
• Once crispy, take the bacon out, removing it to a paper towel-lined plate. Leave 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 and scrap up the brown bits from the bottom of the pot.
• Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon. Increase the heat to high and bring to a boil, then reduce to a rapid simmer.
• Cover the pot so the lid is slightly ajar and cook until the potatoes are tender (about 15-20 minutes), stirring often.
• Season the soup with salt & pepper as needed and garnish bowls with the rest of the bacon.