Ingredients:

6 slices bacon, diced
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 large potatoes, peeled and cubed
2 cups frozen corn
1 cup heavy cream
1 teaspoon thyme
Salt and pepper to taste
1/4 cup chopped fresh parsley

Directions:

In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Stir in the corn, heavy cream, thyme, salt, and pepper. Cook until heated through, about 10 minutes.
Use a potato masher to slightly mash some of the potatoes in the pot to thicken the soup.
Stir in the cooked bacon and fresh parsley just before serving.