Slice the bacon into lardons and add to a large stock pot. Place on the stove and turn on medium heat. Stir the bacon often and sauté until it is crispy and the fat is rendered off. *See recipe notes
Remove the bacon from the pot and place it on paper towels to drain. Pour the excess grease from the pan, being sure to keep all the brown bits on the bottom of the pan - that's great flavor!
While the bacon is cooking peel and dice the onion. Dice the bell pepper. Peel and dice the potatoes into a small ½ inch dice. Mince the onion.
Add the olive oil to the stock pot and add the onion, bell pepper and potatoes. Season with salt, pepper and red pepper flakes.
Sauté for 3-4 minutes until the vegetables begin to soften. Add the garlic and saute for another 30 seconds, just until it's fragrant.
Add the chicken stock, cream cheese, frozen corn and cream style corn. Scrape all of the brown bits from the bottom of the pan. Increase the heat to high and bring to a boil.
Stir occasionally and boil until the potatoes are tender.
Add the sour cream. Then using either an immersion blender or a standing blender, cream the ingredients together until it's at a consistency you're happy with.*
Add half the cheese and stir until it melts.
Serve topped with remaining shredded cheese, thinly sliced green onion and reserved crispy bacon bits, enjoy!