In a large pot, over medium-high heat, cook the bacon until crispy, about 10 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.

With medium heat, add diced onion, celery, and carrots to the pot. Sauté for about 5 minutes until the onion is translucent.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Sprinkle the flour over the sautéed vegetables, stirring constantly for about 1 minute.

Slowly pour in chicken broth, stirring well to dissolve flour and bring to a gentle boil.

Add heavy cream, sweet corn, diced potatoes, Italian seasoning, and most reserved bacon. Bring back to a boil, then reduce heat.

Cover partially and let simmer for 15 to 20 minutes until potatoes are tender.

Adjust seasoning with salt and pepper. Serve warm, garnished with reserved bacon and green onions.