Heat oil in a large saucepan over medium heat. Add the beef bacon, onion and garlic and cook, stirring occasionally for 5 minutes. Add the potatoes and flour and cook, stirring for 1 minute.
Add the chicken stock and bring to a boil. Reduce heat and simmer, stirring occasionally for 20 minutes until the potatoes are tender.
Add the corn, Sadia Chicken and half the spring onions and cook for 5 minutes. Add the cream and stir to combine. Cook for 2 minutes or until heated through.
Ladle the soup into warm bowls and garnish with the remaining spring onions.