First, prep all of your veggies. Cut the kernels off the cob, peel and chop the potatoes and onions, mince the garlic and thyme, and chop the uncooked bacon.
In a stockpot over medium-high heat, cook the bacon until it’s crispy. Then remove the bacon and set it on a paper towel to drain off the excess fat (but leave the bacon fat in the pan).
Add the onion, stirring occasionally until it’s soft and translucent, about 5-7 minutes.
Then add the garlic and thyme. Stir and cook for 1 minute until you can smell the garlic.
Next, add the cornstarch and stir so that it coats the onions. Add the chopped potatoes with 2 cups of the chicken stock and turn the heat on high and bring to a boil.
Cook until the potatoes are tender, about 10 minutes.
Transfer soup to a blender and puree the soup until it’s smooth.
Pour the soup back in the stockpot and turn it to medium-high heat.
Add the remaining two cups of chicken stock, along with the corn, and a bay leaf.
Cook for an additional 10 minutes until the corn kernels are tender.
Remove the bay leaf and stir in the heavy cream and butter.
Season with salt and pepper, garnish with crisp bacon bits and green onion or cheese and serve! Store leftover soup in an airtight container in the fridge for up to three days.