In a large soup pot, cook 5 strips of bacon until crisp. Remove bacon and set aside, but leave the bacon drippings.

Add the carrot, celery, onion, and garlic to the pot. Stir and cook in the bacon fat until softened.

In a small bowl, combine the flour with 1 cup of chicken stock. Pour into the soup pot and stir well.

Add 3 cups of chicken stock, corn, chicken, potatoes, salt, and pepper. Stir and bring to a simmer.

Add the 2 cups of milk. Stirring constantly, bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 minutes.

Top each serving with crumbled cooked bacon.