Melt butter in a saucepan over medium heat and cook onion until softened.
Add corn, garlic, potatoes, and seasonings and cook for 1 minute. Stir in flour and cook for 2 minutes stirring constantly.
Slowly whisk in chicken broth and cream and bring to a boil.
Once boiling turn down to a simmer and let cook for 10-15 minutes or until potatoes are soft.
Serve with bacon bits and green onions.
Notes
Made soup ahead and kept in the refrigerator until ready to reheat.For a thicker chowder, puree 1 cup of soup and add back to the pot.Add chicken broth or heavy cream to thin out the chowder.Refrigerate chowder for about 4 days. Freeze chowder in zippered bags for up to 4 weeks.Thaw chowder in the refrigerator and reheat on the stovetop over low heat until heated through.