Put 1 cup of the accumulated corn kernels to one side.
Place a large heavy-bottomed soup pot on medium-low heat. Fry the bacon cubes until crisp. Remove the bacon to drain on a plate lined with paper towel. Discard all but 2 Tbl of the accumulated bacon fat.
Sauté the onion and garlic in the bacon fat until soft, adding 1 tsp of Aleppo Pepper as you do and a good pinch of salt, then add the celery and sauté for another 3 minutes. Add the white wine and simmer until the liquid evaporates, using the back of a wooden spoon to collect up all the lovely bits on the bottom of the pot.
Add the potatoes, the remainder of the corn kernels (you’ve set one cup aside, remember?), and sauté for 3 minutes. Add the can of creamed corn and the corn-infused chicken or vegetable stock. Stir to combine, then bring to a gentle simmer. Cook covered over low heat for 25 minutes, or until the potato cubes are softened.
Pass the soup through a colander set over a large pot or heat-resistant bowl. Place half of the corn/potato chunks and half of the liquid into a blender and process until smooth. You can also use a hand-held mixer, food processor, or food mill to achieve the same effect: to blend the ingredients into a thick consistency.
Return all the ingredients to your original pot. Add the carrots, half the bacon, and the chopped parsley. Stir to combine and simmer very gently for another 10 minutes to allow all the flavors to cozy up.
The soup is now ready to serve. Finish it with a generous dollop of coconut milk or cream in each bowl. Drizzle the soup’s surface with a bit of olive oil, then garnish with the remaining bacon, corn kernels, and the other ingredients suggested above.