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Add bacon and kielbasa to a large Dutch oven or soup pot then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot.
Add carrots, celery and shallot then saute until tender, 8-10 minutes – adding a splash of chicken broth then placing a lid on top to speed up the softening process if desired.
Add garlic then saute until very fragrant, 1 minute.
Add chicken broth plus 1 cup milk to the pot then turn heat up medium-high to bring soup to a simmer — NOT a boil — stirring often.
Add potatoes then turn heat down to low-low and simmer until tender, 5-7 minutes.
Meanwhile, whisk together gluten free flour and remaining ½ cup milk until very smooth.
Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes.
Add sweet corn then simmer until heated through, 1 minute.
Taste then add seasoned salt to taste, and lots of pepper.
Scoop into bowls then serve topped with green onions.