Add the oil, onion, corn and potato in a stockpot, then dust with the flour and mix well, but don't mash the potatoes. Slowly add the stock to the pot, then add the spice bag and stir. Bring to a low simmer and cook for 15 minutes until the potatoes are tender

Remove the spice bag and season to taste; add the red peppers and stir. Add the 2 cups of heavy cream and simmer for 5 minutes. When serving, add some diced green onions and bacon bits on top