Cook the Bacon: In a large Dutch oven, cook the chopped bacon over medium heat until brown and crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
Sauté the Vegetables: Add chopped onion, celery, and carrots to the bacon grease. Cook over medium heat until the onions and celery are tender. Add minced garlic and cayenne pepper, cooking for 1 minute while stirring.
Make the Roux: Sprinkle flour over the vegetables and stir continuously for 2 minutes. Gradually pour in the broth while stirring to prevent lumps.
Simmer the Chowder: Add chopped potatoes, corn, and most of the cooked bacon to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
Finish with Cream: Remove from heat, stir in the heavy cream, and add chopped thyme. Season with salt and pepper to taste.
Garnish and Serve: Ladle chowder into bowls, garnish with reserved bacon, and a sprinkle of fresh thyme. Serve hot.
