Add the chopped bacon to a pot or dutch oven and cook until crispy.
While the bacon is cooking, rough chop the onion, celery and carrots. Put them and the garlic in a food processor and using the chop function, process until all of the vegetables are finely chopped, not pureed.
Remove bacon to a paper towel lined plate and add the butter and vegetables to your pot. Cook until softened
Once the vegetables are softened, add the flour and cook for 3-4 minutes, stirring consistently. Pour in the chicken broth and continue to stir until well combined.
Add the potatoes, and dry seasonings to the pot and bring to a simmer.
Cook at medium low until the potatoes are soft, add in the heavy cream and the corn, cook just until warmed through.
Salt and pepper to taste, serve with sour cream and chopped chives.