In a pot or casserole dish, cook the bacon on medium heat until the bacon renders fat and starts to crisp.  This should take about 5 minutes.  With a slotted spoon, remove the bacon from the pot and set it aside for later.  Keep the fat in the pot.

In the same pot or casserole dish, add the butter, along with the onions and celery.  Cook for 5 to 6 minutes, or until the vegetables begin to soften.

Stir in the flour and cook for 1 more minute.  The flour will thicken the soup, along with the starch in the potatoes.

Pour in the chicken stock, potatoes, salt, pepper, onion powder, and chicken bullion cube.  Cook until you can insert a fork or knife into a piece of potato with little resistance.  This should take about 12 to 18 minutes, depending on the size of your potato pieces.

Stir in the corn and heavy cream.  Heavy cream gives the soup it's richness.  However, if you want to reduce the calories, you can use half and half.  Cook for an additional 5 minutes.

Turn the heat down to low.  Stir in the shredded cheddar.  Freshly shredded cheddar melts much more smoothly than the pre cut kind.  However, you can use the latter if thats what you have on hand.  Cook until the cheese melts in the soup.  Return the bacon back to the pot.

Stir in the chives, dill and parsley.