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PdfCook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate; reserve the bacon drippings in the pan.
Add the butter to the bacon drippings and let melt. Add the celery and carrots; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more.
Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
Add the potatoes, salt, and pepper, and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
To serve, top with the reserved cooked bacon.