Gather and scale all ingredients.
In a large heavy-bottomed pot over medium-high heat, begin cooking the bacon. Stirring often, cook the bacon until it is rendered and starts to brown. Add the onions, celery, and garlic and cook until the vegetables are translucent (about 2-3 minutes). Add the potatoes and stir, then add the flour and stir.
Add the chicken stock, a little at a time while stirring until the stock is all added, continue to stir and allow the soup to come to a boil then immediately reduce to a simmer.
Add the turkey, corn, sage, thyme, bouillon powder (if using), half & half, and salt.
Simmer the soup until it is thick and creamy, and the potatoes are tender. Add the parsley and serve immediately.