The Process

1. Add bacon to a large pot over medium-high heat and cook until golden. Remove bacon, leaving fat, and transfer to a plate.
2. Lower the heat to medium and add corn, butter, onion, carrot, and garlic. Cook for 5 - 7 minutes, stirring constantly, until the onion is translucent.
3. Sprinkle flour over vegetables and cook for 1 minute, until absorbed. Add potatoes, Italian seasoning, and thyme. Cook for 30 more seconds while stirring.
4. Slowly pour in chicken broth, scraping browned bits from the bottom of the pot. Stir in milk and bay leaf, and turn the heat to medium-high. Cover with lid and simmer soup for 20 - 25 minutes, stirring occasionally.
5. Discard bay leaf and stir in corn kernels. Cook for 5 more minutes, until corn is tender. Stir in heavy cream and add seasonings to taste.
6. Stir in half of the cooked bacon and ladle chowder into bowls, topping with remaining bacon and herbs if desired.