I like to make this soup particularly in the Fall or around the holidays. You never know when someone will just pop over unexpectantly to get out of the cold, so I always have a pot of chowder simmering on the stove or in my slow cooker just in case.
Sauté bacon in a large pot over medium high heat, approximately 4-6 minutes ,until brown and crispy. Remove bacon from pot using a slotted spoon leaving bacon dripping.
Melt butter and add onions and garlic. Cook 2-3 minutes just until lightly golden brown. Stir in curry powder and flour. Cook for 1 minute stirring throughout.
Lower temperature to medium heat and gradually stir in broth and corn. Add potatoes to pot and cover. Simmer for 20-25 minutes or until potatoes are tender. Finish with 1 cup of heavy cream and season with salt and pepper taste.
To serve, pour soup into bowls and garnish with bacon and green onions.