In a large cast iron dutch oven, melt butter over medium-high heat. Add chopped bacon and allow to slowly render off the fat. Stir often until just crispy. You don't want to overcook the bacon.
Add white wine to the pan. Scrape with a wooden spoon to deglaze and remove all the flavorful bacon bits on the bottom of the dutch oven.
Add onions and garlic to the pot, cooking for 3-4 minutes. Stir often until onions start to become translucent and fragrant.
Add the ham and corn to the onion/bacon mixture. Stir well to combine. Allow to cook together for another 3-4 minutes, stirring frequently.
Next add the potatoes, cream cheese and cream of celery soup to the dutch oven. Stir together, ensuring everything is well combined and giving the cream cheese a chance to begin melting. Turn the burner setting down to low.
Sprinkle in herbs de Provence, salt, pepper and bay leaves. Break up bouillon cubes and sprinkle over the top. Finish with four cups of water. Stir everything together to combine completely.
Allow the chowder mixture to simmer on the stove, covered, for 45 to 60 minutes. Check throughout the cooking time, stirring on occasion and tasting periodically to adjust the seasonings.
Allow to cool and serve, or cool completely and enjoy tomorrow. This soup will thicken and develop more robust flavors if given time to rest overnight.
