Melt butter over medium heat in a large pot or dutch oven.
Add the garlic, onion and carrots. Cook about 5 minutes until softened.
Add in the cauliflower and cook about 5 minutes, stirring occasionally.
Add the flour, stir in well.
Add a little of the chicken stock to the flour mixture. Whisk together.
Add the remaining liquid, stock & milk and whisk well so there are no flour lumps.
Add frozen corn, bay leaves and spices. You could also add any other vegetables you like at this point. Add a bit of salt.
Bring to boil. Then lower heat to simmer. Cook for about 15-20 minutes. Season with salt and pepper to taste. Mix in bacon, reserving a little for garnish if you'd like. Serve immediately. Refrigerate leftovers up to 3 days.