1-First, cook 4 strips of bacon in a large pot over medium-high heat until crispy. Remove the bacon and keep the fat in the pot for flavor.

2-Next, add 1/2 medium chopped onion and 2 sticks chopped celery, then sauté for 5 minutes until they soften.

3-Stir in 1/4 cup flour and 2 cloves minced garlic, cooking for about one minute while stirring to create a base.

4-Pour in 4 cups chicken broth, scraping the pot to mix in the flour and any browned bits, then add 1 cup heavy cream, 2 cups frozen corn, 1 pound chopped smoked ham, 2 large peeled and diced Russet potatoes, 1/4 teaspoon Italian seasoning, and a pinch of cayenne pepper if you like some heat.

5-Bring everything to a boil, then lower the heat and simmer with the lid slightly open for 15-20 minutes, stirring occasionally, until the potatoes are tender. Season with salt and pepper to taste and garnish with the reserved bacon.