Cut the turkey bacon into pieces using kitchen shears or a knife, and add it to a large pot over medium-high heat. Cook until the bacon is crispy, about 10 minutes.
Remove the crispy bacon from the pot and place it on a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
Add the garlic and cook for 30 seconds, stirring continuously.
Sprinkle in the flour and cook, stirring almost constantly, for about 1 minute.
Pour in the chicken broth and stir well, making sure the flour has dissolved and scraping up any browned bits from the bottom of the pot.
Add the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon, reserving some bacon for garnish. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a rapid simmer so it’s gently boiling. Partially cover the pot with the lid slightly ajar.
Cook until the potatoes are tender, about 15 to 20 minutes, stirring occasionally. The soup will thicken the longer it cooks.
Season with salt and pepper to taste. Serve garnished with the remaining bacon.