Heat your stockpot and add bacon. Cook until crispy. Remove bacon.

To the oil of the bacon, add garlic, onions, celery, corn and carrots. Cook until onions become translucent.

Add in chicken stock, the stems of the coriander, and bring to a boil.

Reduce heat and let the chowder thicken and reduce. Discard stalks of coriander.

Add heavy cream, and dijon mustard. Give it a quick stir.

Add pepper, and salt if necessary.

Top the chowder off with bacon, croutons and a little bit of cilantro, and serve.