Chop the beef bacon into bite-sized pieces and cook it in a large pot over medium heat until crispy. Remove with a slotted spoon and set it on a paper towel-lined plate, leaving about two tablespoons of bacon fat in the pot.

Add the butter to the bacon drippings. Then, add the chopped onion, celery, and carrots to the pot. Cook for about five minutes until they soften.

Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for one minute.

Slowly add the chicken broth while stirring and scrape up any browned bits from the bottom of the pot.

Pour in the heavy cream along with the corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked beef bacon. Stir well.

Bring the mixture to a boil, then lower the heat to a steady simmer. Cover with the lid slightly ajar and let it cook for 15 to 20 minutes or until the potatoes are tender.

Season with salt and black pepper to your liking. If the chowder feels too thick, add a splash of broth.

Ladle into bowls and top with the remaining beef bacon. Optionally, add a sprinkle of fresh parsley or chives.