Start bacon in a cold stock pot or Dutch oven over medium high heat. Cook until crispy.

Remove the bacon from the pot to a paper towel lined plate leaving the rendered fat behind

Add the onions, celery, and bell pepper to the pot and cook until the onions are translucent

Add in garlic and cook until fragrant ~30 seconds

Add in corn and stir into mixture

Add butter to mixture and stir until melted

Stir in flour and cook until you cannot smell the flour anymore

Add in potatoes

Pour in the chicken stock slowly, stirring at the same time to incorporate the ingredients

Bring soup to boil, then reduce to simmer. Simmer for 30 to 45 minutes.

Remove 1 ½ cups of soup and blend in blender*

Return blended mixture to soup and stir. Simmer for another 5 minutes

Stir in honey, sour cream, and heavy cream. Return bacon to the soup. Heat until warmed from the addition of cream

Remove from heat and stir in cheese. Serve immediately.