Slice bacon into small bits and place them in a large soup pot. Cook over medium-high heat until browned and crisp, roughly 10 minutes.

While the bacon renders, chop the onion, celery, ham, and potatoes. Set aside these vibrant ingredients.

Transfer the crisped bacon to a plate lined with paper towels, keeping the rendered fat in the pot.

Add the prepared onion and celery into the pot with the bacon drippings. Sauté for about 5 minutes, until tender.

Sprinkle in the flour along with the minced garlic. Stir continuously for 1 minute to create a smooth roux.

Gradually add the chicken broth, stirring constantly to dissolve the roux and lift any browned bits from the pot.

Introduce the cream, corn, chopped ham, diced potatoes, Italian seasoning, and cayenne (if using), along with most of the cooked bacon. Bring the mixture to a boil.

Once boiling, reduce to a gentle simmer. Partially cover and cook for 15 to 20 minutes, or until potatoes are fork-tender.

Taste the chowder and season with salt and pepper as needed. Serve hot, garnished with the reserved bacon.