Add the diced bacon to a large pot or Dutch oven over medium heat. Cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.

Add the diced Vidalia onion, minced garlic, and half of the diced green onions to the bacon grease. Cook until the onions are softened and fragrant.

Sprinkle in the flour and stir well, allowing it to cook and absorb into the vegetables and bacon grease for about 1 minute.

Slowly pour in the chicken broth, stirring to combine. Add the Creole Trinity & Herb seasoning, Cajun seasoning, garlic powder, basil, bay leaves, and pepper. Add salt to taste, keeping in mind the bacon and seasonings will already add saltiness.

Bring the broth to a boil, then add the Yukon gold potatoes and fresh corn kernels. Reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender.

Remove the bay leaves. Using an immersion blender, blend approximately half of the soup directly in the pot. You want the chowder creamy while still leaving plenty of chunks of potato and corn.

Stir in the cream-style corn, evaporated milk, and half of the cooked bacon. If you want even more whole corn throughout the chowder, stir in a drained can of whole-kernel corn at this point.

Let the chowder gently simmer for another 5 minutes, stirring occasionally. Taste and adjust the seasonings as needed.

Ladle into bowls and top with the reserved crispy bacon and extra diced green onions.