Cook bacon in a kettle on medium-high until crisp. Remove and drain on paper towel. Leave grease in kettle and add onion, carrots, and celery. Cook until the vegetables begin to soften. Add the garlic and saute another 1-2 minutes.

Add the flour and whisk constantly until lightly browned - about 1 minute. This is the roux that will help thicken the chowder.

Add the chicken broth potatoes, oregano, salt, and pepper. Bring to a boil and cook for 15 minutes...or until the potatoes are fork tender. Once the potatoes are done, add the corn and milk.

Continue cooking until simmering again and add the cheddar cheese and bacon. Continue cooking and stirring until the cheese is incorporated.

Turn off heat and enjoy.