In a heavy stockpot over medium heat, add your bacon pieces and cook until crispy (about 8 minutes). Reserving some of the crispy bacon for the garnish.
Once the bacon is crispy, add the chopped onions and cook for a minute or two.
Add the chopped carrots and celery, stir to combine, and sauté for 5 minutes. Stir in the garlic and cook for 30 seconds.
Add in the chicken or vegetable broth and bring heat up to a slow boil.
Add the diced potatoes, corn, and cayenne pepper. Reduce the heat to a simmer and cover the pot.
Cook until the potatoes are tender (about 10-15 minutes).
Turn the heat off and add the heavy cream, give the soup a nice stir and taste. Season to taste with sea salt and pepper.
Garnish bowls with the rest of the bacon.