Directions

• Chop two slices of the bacon. Over medium-high heat, heat a large saucepan or Dutch oven.
• Add the sliced bacon and cook until crisp, turning slices occasionally, 5 to 6 minutes. Move sliced bacon to paper towel and set aside.
• Add onion, carrot, thyme, and rest of bacon to pan. Cook, stirring occasionally, until vegetables are softened, 6 to 7 minutes. Stir in the corn kernels and garlic. Cook for 4 minutes.
• Meanwhile, scrub potatoes with vegetable brush under cold running water, cut into -inch cubes. Add potatoes, broth, half-and-half, and corn to pan with onion mixture.
• Heat until simmering, and then reduce heat to medium low. Cover and simmer until the potatoes are tender, 12 to 14 minutes; stir in salt and pepper.
• Carefully pour two cups of the potato mixture into a blender and pure. Return pure to the pan and stir. Divide among bowls and crumble two slices of reserved, sliced bacon over each.