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Add olive oil to a large Dutch oven and warm over medium heat. Add onion, celery and carrots. Cook, stirring occasionally, for four minutes, or until veggies get soft and turn translucent. Add garlic and stir again until fragrant, about 30 seconds more.
Add potatoes and corn, along with stock, parsley, and bay leaves. Bring to a boil and continue cooking until potatoes are tender, about 20 minutes.
Add cubed chicken and bring back to a simmer. In a small bowl, whisk together flour and milk until there are no lumps. Pour into the pot and bring back to a simmer, stirring until thickened.
Remove from heat, taste for seasoning, and add in cheese. Stir until smooth. Top with bacon before serving.