1. Cook the bacon: Add chopped bacon to a large pot or Dutch oven over medium-high heat. Cook for 8-10 minutes until crispy. Transfer to a paper towel-lined plate, leaving 2 tablespoons bacon fat in the pot.

2.

3. Saute the vegetables: Add onion, celery, and carrots to the pot. Saute for 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

4.

5. Make the roux: Sprinkle in flour and stir constantly for 1 minute to cook out the raw taste.

6.

7. Build the broth: Pour in chicken broth, scraping up browned bits from the pot bottom. Stir until smooth and flour dissolves.

8.

9. Add remaining ingredients: Stir in heavy cream, corn, diced potatoes, Italian seasoning, cayenne (if using), and most of the bacon (save some for topping). Bring to a boil over high heat, then reduce to a simmer. Cover partially and cook 15-20 minutes, stirring occasionally, until potatoes are fork-tender and soup thickens.

10.

11. Season and serve: Taste and add salt and pepper as needed. Ladle into bowls, garnish with reserved bacon, parsley, or green onions. Serve hot with crusty bread.