Heat a large soup pot over medium-high heat.
Add the chopped bacon and cook until crispy.
Remove the bacon from the pot, leaving the bacon fat.
Add the chopped onion and salt to the bacon fat and cook until softened, about 5 minutes.
Add the garlic and cook another minute.
Add the cauliflower, diced potatoes, corn, and chicken broth.
Bring to a boil, cover, and let simmer for 15-20 minutes, until the potatoes and cauliflower are tender.
Transfer 2 cups of the cauliflower/potato/corn/broth mixture to a blender and puree.
Add the puree back to the soup pot.
In a mason jar, add the milk and flour, and vigorously shake until combined.
Add the milk and flour mixture to the soup pot. Boil for 5 minutes, or until thickened.
Stir in shredded cheese and 1/2 of the bacon.
Serve in soup bowls topped with bacon and chopped parsley.