Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel lined plate; reserve the bacon drippings in the pan. Add the butter to the bacon drippings and let melt.

Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.

Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.

Add the corn, can of rotel, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.

To serve, top with the reserved cooked bacon and chopped green onions.