Pour the broth into a large (at least 5-quart) stock pot. Bring to a boil over medium-high heat and stir in the potatoes, bacon, corn, and garlic and onion powders. Cook about 5 minutes.
In a small bowl, whisk together the half and half and flour until well combined. Pour the mixture into the soup and whisk to combine. Reduce the heat to a simmer and cook until the potatoes are tender and the soup has thickened. Stir in the butter and add salt and pepper to taste.
Serve topped with sliced green onion, shredded cheddar cheese, and additional bacon if desired.