1. Add chopped bacon to a large soup pot over medium heat and cook until crisp. Transfer the bacon to a plate and leave about 2 tablespoons of drippings in the pot.

2. Add diced onion to the pot and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.

3. Add butter and let it melt, then sprinkle in the flour. Stir constantly for 1 minute to create a light thickening base.

4. Slowly pour in the chicken broth while stirring. Add diced potatoes, thyme, salt, and black pepper.

5. Bring to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.

6. Lightly mash some of the potatoes in the pot to thicken the soup while leaving plenty of chunks.

7. Reduce the heat to low and stir in the milk, heavy cream, corn, and shredded cheddar cheese. Warm gently for 5 to 7 minutes, stirring often.

8. Stir in half of the cooked bacon. Taste and adjust salt and pepper as needed.

9. Serve hot with the remaining bacon, fresh parsley or chives, extra cheese, and cracked black pepper.