Cube bacon and cook in a Dutch oven or large pot with a thick bottom, once the bacon is cooked remove from pot, leave bacon grease.
Slice the carrot, finely chop the onions, and cut the broccoli into medium florets.
Cube the potatoes into even-sized cubes and add to a bowl of water to keep from browning. Set aside.
In the Dutch oven, saute the carrot and onions until carrots are tender.
Add in the minced garlic and cook until fragrant.
Pour in the chicken broth, water and add the potato cubes. Bring to a boil and cook for 10 minutes, or until potatoes are just about cooked.
Stir in the corn and broccoli florets and cook until the broccoli is cooked.
Whisk together the milk and flour and add to the pot along with salt and pepper.
Turn heat to low, add the bacon back with the cheese and cook until cheese completely melts, stirring frequently.
Add fresh herbs, if desired.