Cut bacon into bite-sized pieces and cook in a large pot or Dutch oven over medium heat for about 10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat. While the bacon cooks, dice the onion, carrots, and celery into uniform small pieces, and mince the garlic cloves. Remove the cooked bacon with a slotted spoon and set aside on a paper towel, leaving the flavorful bacon fat in the pot—this will be your cooking base for the aromatics.

Add the diced onion, carrots, and celery to the bacon fat remaining in the pot and sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. This creates a flavorful mirepoix foundation that gives the soup its depth. Add the minced garlic, Italian seasoning, and smoked paprika, cooking for just 1 minute to bloom the spices and release their aromatics without letting the garlic burn.

Sprinkle the flour over the aromatic mixture and stir constantly for about 1 minute to coat everything evenly. This combines the flour with the fat in the pot to create a roux, which will thicken the soup and give it a rich, velvety texture. The brief cooking time ensures the flour cooks out its raw taste without darkening too much.

Pour in the chicken broth slowly while stirring constantly to prevent lumps from forming in your roux. Once the broth is fully incorporated and smooth, add the cream and stir until well combined. The mixture should be creamy and cohesive at this point. Peel and dice the potatoes into 1/2-inch cubes while this mixture sits, so everything is ready for the next step.

Add the diced potatoes and corn to the pot and increase the heat to bring the soup to a gentle boil, stirring occasionally. Once it reaches a boil, reduce the heat to a simmer (medium-low), place the lid slightly ajar on the pot, and cook for 15 minutes. The potatoes will become tender during this time, and the flavors will meld together. I like to keep the lid cracked rather than fully closed to prevent the soup from boiling over while still allowing gentle steam to help cook the potatoes evenly.

After the potatoes are tender, stir in the shredded or bite-sized pieces of cooked chicken and the reserved crispy bacon from Step 1. Simmer for an additional 5 minutes to warm the chicken through and allow the bacon flavor to infuse the soup. Taste the soup and season generously with seasoning salt and black pepper to your preference—start with 1/2 teaspoon of each and adjust as needed. I find that creamy soups often need more seasoning than you'd expect, so don't be shy with the salt.