Following package directions, cook bacon in a large pot until crisp. Remove and place onto a plate that has been covered with paper towels. Drain the bacon grease from the pot but do not wash.
Dice onion, mince garlic, and add to the pot over medium heat. Add the carrots, and cook 3-4 minutes until softened, stirring occasionally.
Add chicken broth and diced potatoes to pot as well. Cover and bring to boil. Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally.
Add milk, and corn and cook for an additional 5 minutes.
In a small bowl, toss cheese with flour then set aside.
Remove pot from burner and stir in cheese mixture and salt to taste; mix well.
Ladle chowder into bowls and sprinkle with crumbled bacon and optional parsley.