In a Dutch oven cook bacon for about 8 minutes or until crispy. Remove bacon to a paper-towel-lined plate to drain, then crumble when cool. Wipe the pot with a paper towel to remove excess oil.

Return pot to medium heat, then add butter, onion, and garlic. Saute until softened, about 4 minutes. Add flour and cook, stirring constantly, for about 1 minute.

Add chicken broth and potatoes, bring to boil. Reduce heat to medium-low and simmer, stirring occasionally. Cook until potatoes are just tender but not falling apart, about 8 to 10 minutes.

Whisk in heavy cream. Add cheddar cheese, stirring until melted. Stir in corn and half the bacon, crumbled. Simmer just until corn is heated through, about 3-5 minutes.

Serve hot potato corn chowder immediately, topped with remaining crumbled bacon, green onion, and more cheddar, if desired. And who wouldn’t desire extra cheese and bacon, I mean, come on!