Place about half of the corn kernels in a blender with 1 cup of the chicken broth and all of the half and half. Blend until smooth and creamy; set aside.
In a large dutch oven, cook the bacon pieces until crispy. Remove with a slotted spoon to drain on paper towels. Pour the fat into a small bowl.
Return the pan to medium-high heat. Add in about 1 tablespoon of the bacon fat and the butter. Add the onion, carrots, and potato, cooking until onion is soft and translucent. Add the garlic and cook 1 minute more.
Sprinkle the flour over the cooked vegetables and stir to combine. Cook for about 1 minute, then slowly pour in the chicken broth, stirring constantly. Stir until thickened, then add the rest of the corn, the blended corn mixture, the turkey and the cooked bacon. Reduce heat to medium-low, and simmer for 25-30 minutes, stirring occasionally, until potatoes are tender.