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Combine 1 ½ cups corn, 1 cup broth, and 1 tablespoon flour in the blender. Blend until smooth and set aside.
Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.
Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.
Add potatoes, remaining broth, and seasonings. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook 10-12 minutes or until potatoes are tender. For a thicker chowder, gently mash a few of the potatoes if desired.
Add remaining ingredients and simmer 5 minutes or until slightly thickened.
Garnish with reserved bacon and serve.