Cook the Bacon: Heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.

Sauté the Aromatics: Add the chopped onions to the pot and sauté until translucent. Add the minced garlic and sauté for another minute.

Create the Base: Sprinkle the flour over the onions and garlic, stirring constantly. Add the turmeric, thyme leaves, kosher salt, and black pepper. Stir to combine.

Add Broth and Vegetables: Pour in the chicken broth and bring to a gentle boil. Add the diced potatoes and the cauliflower wedge. Simmer until the potatoes are tender, about 15 minutes.

Incorporate Corn and Milk: Stir in the frozen corn kernels and let the chowder return to a simmer. Add the whole milk and mix well.

Finish with Cheese and Bacon: Stir in the shredded cheddar cheese until melted. Add the crispy bacon back into the pot, reserving some for garnish if desired.