Begin by preparing the bacon. Use appropriate kitchen tools to ensure the bacon is finely cut. Place the bacon in a large pot and set it over medium-high heat. Allow it to cook until it achieves a crisp texture, approximately 10 minutes.

Concurrently, prepare the onion, celery, ham, and potatoes by chopping them into fine pieces as specified.

Once the bacon has been adequately cooked, remove it from the pot and place it on a plate lined with paper towels. Ensure the residual fat from the bacon is retained within the pot.

Incorporate the chopped onion and celery into the pot. Allow them to sauté for approximately 5 minutes.

Proceed to mix in the flour, ensuring continuous stirring for about one minute.

Introduce the minced garlic into the pot, followed promptly by the chicken broth. Thoroughly stir the mixture to guarantee the complete dissolution of the flour. Additionally, ensure all residual particles from the base of the pot are integrated into the mixture.

Subsequently, pour in the heavy cream, frozen corn, smoked ham, diced potatoes, Italian seasoning, cayenne pepper, and the majority of the previously prepared bacon. Only a portion of the bacon should be reserved for later garnishing. Elevate the heat to its highest setting, bringing the mixture to a boil. Upon reaching boiling point, decrease the heat to maintain a steady simmer.

Continue to cook the mixture until the potatoes are suitably tender. This should require 15-20 minutes. Periodically stir the mixture. Note that the consistency of the soup will thicken as it continues to cook.

Prior to serving, season the soup with salt and pepper as required. The reserved bacon may be used as garnish.