Cut the bacon into small pieces and place it in a large pot over medium heat. Cook until it turns crispy, about 10 minutes.

While the bacon is cooking, chop the onion, dice the celery, and peel and cube the potatoes.

When the bacon is crispy, transfer it to a plate lined with paper towels. Leave the bacon drippings in the pot.

Add the chopped onion and diced celery to the pot, cooking them in the bacon fat for 5 minutes.

Sprinkle in the flour and add the minced garlic, stirring constantly for about 1 minute until fragrant.

Pour in the chicken stock, making sure to scrape any browned bits from the bottom of the pot. Stir until the flour dissolves.

Add in the cream, frozen corn, ham, potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon. Increase the heat to high and bring everything to a boil.

Once it’s boiling, lower the heat to a steady simmer. Cover the pot partially with the lid and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.

Season with salt and pepper as needed. Serve the chowder with the remaining bacon sprinkled on top.