Heat 1 tablespoon of olive oil in your pot over medium heat. Add the chopped turkey bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Add the remaining tablespoon of olive oil to the pot. Toss in the diced onion, red bell pepper, and green bell pepper. Cook until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute.
Sprinkle the Cajun seasoning over the sautéed vegetables, stirring well to coat everything evenly.
Pour in the corn kernels and chicken broth. Stir to combine, then bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes.
For a creamier texture, use an immersion blender to blend about half of the chowder directly in the pot (optional).
Lower the heat and stir in the heavy cream and cooked turkey bacon. Heat through for another 5 minutes, avoiding boiling.
Taste your chowder and adjust salt and pepper as needed. Ladle into bowls and garnish with sliced green onions.
