In a dutch oven or heavy sauce pan, cook the bacon on medium high until crisp, 8 to 10 minutes, then remove the bacon from the pan and place on paper towel lined plate.
Remove all but 2 tbsp bacon grease from the pan and add the onions, celery and carrots and cook stirring for 5 or 6 minutes to soften slightly.
Add the garlic and cook for another minute.
Add the turkey stock and bring to a boil, then reduce heat to a simmer, cover the pot and cook until the carrots and celery are done to your liking, 10 to 20 minutes.
Mix half and half and flour in a shaker, then add to the stock, and bring to a boil to thicken .
Add the tomato paste and Kitchen Bouquet and stir in.
Add the turkey, corn, and half of the bacon bits and cook until heated through.
Season to taste with salt and fresh ground pepper
Serve hot and garnish with the remaining bacon bits