Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels, saving the bacon grease in the pot.

While the bacon cooks, add the onion, celery, and carrots to the hot grease. Cook until the onions and celery are tender.

Reduce the heat and add the garlic and cayenne pepper. Stir and cook for 1 minute.

Increase the heat to medium and sprinkle in the flour. Cook for 2 minutes while stirring.

Slowly add the chicken broth while stirring. Then, add the potatoes, corn, and most of the cooked bacon, keeping a little bacon for garnish. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender.

Remove the pot from heat and slowly stir in the cream. Add the chopped fresh thyme. Season with kosher salt and black pepper to taste.

Garnish with the reserved bacon and a little more fresh thyme before serving.