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Heat a large pot over medium-low heat. Add 6 strips diced bacon and cook, stirring occasionally until crisp. Remove bacon and set aside. Don’t wipe out the pot.
Add 1 diced onion and cook for about 5 minutes, stirring occasionally.
Add 6 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder, along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently.
Sprinkle ¼ cup flour over veggies and cook for about 1 minute, stirring frequently.
Add about ½ a cup of chicken stock to the pot to deglaze the bottom and scrape off all the yummy bits.
Add 1.5 pounds diced potatoes, 2 cans of corn, 1.5 cups heavy cream, and the remaining chicken stock. Add a couple large pinches of salt and pepper. Stir to combine and add 1 bay leaf.
Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for about 10 minutes. Then remove lid and simmer for another 10 minutes or until it thickens nicely and the potatoes are cooked through and fork-tender. Stir every 2-3 minutes.
Stir in balsamic vinegar and crispy bacon, reserving some bacon for garnish if desired.
Garnish with bacon and sliced green onion and enjoy!
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