Add two cups of the frozen corn kernels to a blender. Set aside.
In a large saucepan, heat the chicken broth over medium heat until warm. Add the chicken broth to the blender with the corn and blend until smooth and creamy. Be careful when blending as the mixture is hot. Cover the top of the blender with a dish towel as you blend. Set aside.
In a large dutch oven or stock pot, add the butter. Melt it over medium heat and add the onion. Cook the onion until translucent, about 6-7 minutes. Add the garlic and cook for an additional minute. Reduce the heat to medium-low and stir in the flour. Continue stirring and cook for 1-2 minutes or until the flour turns a golden color. Add the blended chicken broth and corn mixture to the pot and whisk as you add it. Continue whisking as you turn the heat up to medium-high. Add the creamed corn and continue to whisk. If you find that the soup is too thick, you may add water or additional chicken broth until you reach a consistency you desire.
Add the bay leaves, celery salt, a dash of salt and pepper and the potatoes to the pot. Bring the soup to a boil and then reduce to a simmer. Cook until the potatoes are tender, about 10-12 minutes.
Add the chicken breast, beans, remaining 1 cup of frozen corn, and half and half and cook for an additional 10-12 minutes, stirring occasionally.
Remove the bay leaves from the pot and adjust seasoning to taste.
Serve the soup topped with bacon crumbles and micro greens. Enjoy!