Cook bacon on medium high until crispy. Remove.

Cook onions in bacon grease until halfway done. Add mushrooms and cook until both are done. Add 1 tbs garlic and cook until fragrant.

Add 1/3 cup flour to veggies until incorporated.

Add 6 cups water, potatoes, carrots, 2 tbs chicken bullion, salt, pepper, and oregano.

Turn up heat to boiling, then turn down and simmer for 10-15 minutes until potatoes are tender.

Once potatoes are soft, add 1/2 cup heavy cream and corn. Cook for another 5 minutes.

Serve with bacon pieces.