1-First, cook the 4 strips of bacon in a large pot until crispy, then remove and set aside, keeping the rendered fat in the pot for extra flavor.

2-Next, sauté the 1/2 medium onion chopped and 2 sticks of celery chopped in the bacon fat for about 5 minutes until they soften.

3-Stir in the 1/4 cup flour and 2 cloves garlic minced, cooking for about one minute to create a roux that thickens the soup.

4-Gradually add the 4 cups chicken broth or stock, scraping the browned bits from the pot to boost the taste.

5-Add the 1 cup heavy or whipping cream, 2 cups frozen corn, 1 pound smoked ham chopped, 2 large Russet potatoes peeled and diced, 1/4 teaspoon Italian seasoning, and a pinch of cayenne pepper if you like a bit of heat, along with most of the cooked bacon.

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

7-Finally, adjust the seasoning with salt and pepper to taste, and garnish with the remaining bacon before serving hot.