In a large pot, heat over medium-high, add diced bacon, and cook for about 10 minutes until crispy, stirring occasionally. Transfer the bacon to a plate lined with paper towels, leaving some rendered bacon fat in the pot.

With the heat still on medium, add chopped onion, celery, and carrots to the pot. Sauté for roughly 5 minutes, stirring often until softened.

Stir in minced garlic and sauté for about 30 seconds until fragrant, being cautious not to burn it.

Sprinkle flour over the softened vegetables and stir constantly for about 1 minute to coat evenly.

Pour in the chicken broth while scraping the bottom to release any browned bits. Increase heat to bring to a simmer.

Add heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the reserved bacon. Stir to combine.

Bring to a gentle boil, then reduce heat to a simmer. Cover slightly ajar and cook for about 15-20 minutes until potatoes are tender and chowder has thickened.

Taste chowder and adjust with salt and pepper as desired. Serve hot, garnished with the reserved crispy bacon.