Fry bacon in a large saucepan or Dutch oven. Remove and drain on paper towels.
Add butter to bacon drippings, if necessary, to make 3 tablespoons.
Add celery, potatoes, onion and carrot. Sauté, stirring constantly, until onion and celery are tender.
Stir in flour until well incorporated.
Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring until thickened.
Cover and simmer for 12 minutes.
Add the chicken and corn; simmer for 7 minutes longer, until vegetables are tender.
Add half-and half and tomatoes.
Heat through and taste. Add salt and pepper, as needed.