Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Sauté the vegetables: Add the diced onion to the bacon drippings and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the roux: Stir in the butter and flour, cooking for 2 minutes to form a roux. This will help thicken the chowder.

Add liquids and potatoes: Gradually whisk in the chicken broth, then add the diced potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are tender.

Add corn and cream: Stir in the corn kernels and heavy cream. Simmer for another 5 minutes. Season with thyme, salt, and black pepper.

Blend for texture (optional): For a creamier texture, blend half of the chowder with an immersion blender or transfer a portion to a blender and puree, then return to the pot.

Serve: Ladle the chowder into bowls. Top with the reserved crispy bacon and fresh parsley for garnish.