Begin by cutting the bacon into strips and heating a large pot over medium-high heat. Cook the bacon until crispy and golden brown, which should take about 10 minutes. Once cooked, remove the bacon from the pot and set it aside, ensuring to leave the bacon fat in the pot to flavor the chowder.

With the remaining bacon fat still in the pot, add diced onion, chopped celery, and sliced carrots. Sauté the vegetables over medium heat until they soften, which will take about 5 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.

Sprinkle flour over the sautéed vegetables, stirring continuously to combine, and cook for about one minute.

Slowly pour in the chicken broth while mixing well to dissolve the flour and prevent clumps. Bring the mixture to a gentle boil.

Stir in heavy cream, fresh or frozen corn, diced russet potatoes, Italian seasoning, and most of the reserved bacon.

Bring the chowder to a boil once more, then reduce the heat to low and allow it to simmer with the lid slightly ajar for about 15-20 minutes until the potatoes are tender.

Once the potatoes are cooked through, taste the chowder and adjust the seasoning with salt and pepper as needed. Garnish with the reserved crispy bacon before serving.