Following package directions, cook bacon in a large pot until crisp. Remove and place onto a plate that has been covered with paper towels.
Dice onion, mince garlic, and add to same pot over medium heat. Cook 3-4 minutes until softened, stirring occasionally.
Add chicken broth and crumbled bacon. Dice potatoes, slice carrots, and add to pot as well. Cover and bring to boil. Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally.
Add milk, corn, and pepper and cook for an additional 5 minutes.
Meanwhile, in a small bowl, toss cheese with flour then set aside.
Remove pot from burner and stir in cheese mixture and salt; mix well.
Serve warm with clementines on the side.