Peel 1 small onion and cut away ends.Cut into strips, dice, and add to large bowl. 

Cut top away from 1 carrot. Cut into rounds, then into quarters. Add to onion.

Peel 1 large russet potato. Cut into slices, then into small ½-inch cubes. Add to onion and carrot. Set aside. 

Cut 1 lb boneless skinless chicken breasts into small ½-inch cubes. Add to separate medium bowl. Set aside. 

Cut 6 strips bacon into ½-inch pieces. 

Heat pot over medium heat. Add bacon. Cook, stirring until crisp, 8-15 min. Use slotted spoon to move to paper towel-lined plate. 

Add onion, carrot, potato, and ½ tsp kosher salt to remaining bacon grease. Cook until onions soften, 8-10 minutes.

Add chicken, ¼ cup flour, ½ tsp garlic powder, ½ tsp black pepper, and 1 tsp kosher salt. Cook 2 minutes. 

Add 4 cups chicken broth and 3 cups corn (set remaining 2 cups aside to defrost). Bring to boil, then reduce heat to low. Simmer 20 minutes. 

Meanwhile, add 1 cup heavy cream and 2 cups corn to blender. Blend until smooth. 

Turn off heat. Add blended cream and corn mixture to pot. Stir. 

Ladle soup into bowls. Top with 4 sliced green onions and bacon pieces.