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Begin by cutting the bacon into smaller pieces (kitchen shears make this task easier) and cook it in a large pot over medium-high heat until crispy, about 10 minutes.
Once crisp, transfer the bacon to a paper towel-lined plate, leaving roughly 2 tablespoons of bacon fat in the pot.
Add the onions, celery, and carrots to the pot and sauté them for 5 minutes.
Stir in the minced garlic, cooking for about 30 seconds until fragrant.
Sprinkle in the flour, stirring frequently, and cook for about a minute to eliminate the raw taste.
Pour in the chicken broth, stirring well to dissolve the flour and deglaze any browned bits from the bottom of the pot.
Mix in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon (reserve some for garnishing). Turn the heat to high and bring the mixture to a boil.
Reduce to a rapid simmer, covering the pot with the lid slightly ajar. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.
Adjust the seasoning with salt and pepper to taste. Serve the chowder garnished with the reserved bacon bits.