- Cook the Bacon: In a large Dutch oven, cook the bacon over medium heat until it is brown and crispy. Using a slotted spoon, remove the bacon to a plate covered with a paper towel, reserving the bacon grease in the pot.
- Sauté the Vegetables: Add the chopped onion, celery, and carrots to the bacon grease and cook over medium heat until the onions and celery are tender, about 5-7 minutes. Reduce the heat, add the minced garlic and cayenne pepper, and cook for 1 minute while stirring.
- Make the Roux: Increase the heat to medium. Sprinkle the flour over the vegetable mixture, cooking and stirring for 2 minutes. This forms a roux, which will thicken the chowder.
- Add the Broth and Vegetables: Slowly add the chicken broth while stirring to avoid lumps. Add the chopped potatoes, corn, and most of the cooked bacon (reserve a small amount of bacon for garnish). Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Finish with Cream and Thyme: Remove the pot from the heat and slowly stir in the heavy cream, which should be at room temperature to prevent curdling. Stir in the chopped fresh thyme. Season with kosher salt and freshly ground black pepper to taste.
- Garnish and Serve: Garnish the chowder with the reserved bacon and a little bit of fresh thyme. Serve hot.
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