Chop the bacon and the vegetables, mincing garlic into tiny pieces.
In a large Dutch oven or heavy-bottomed stock pot, sauté the bacon for about 3 minutes, or until fat has been released into the pot. Add the onions and garlic and cook until fragrant, about 2 to 3 minutes. Next, add the bell peppers and cook until vegetables are tender.
In a small bowl, combine the flour with the spices and herbs. Add the flour mixture into the sautéd vegetables and bacon, mixing the combine.
Add the chicken broth and potatoes, stirring to combine all ingredients. Bring pot to a boil, cover with lid and set heat to simmer until potatoes are tender, about 20 minutes. Remove lid and add the heavy cream and corn, stirring to combine. Check for seasonings.
In a small bowl, finely crush crackers into crumbs. Using a whisk, mix cracker crumbs into soup until well blended. Cook chowder on low to medium heat until thickened, about 20 minutes. Do not boil.
Helpful Tip: Chowder will continue to thicken when removed from heat. If needed, you can add more broth to leftovers.