In a large soup pan, cook the bacon until crisp. Remove from pan, place
on a paper towel to cool, and then crumbled and set aside.
Remove all but a small amount of grease from the soup pan, Add the onions and
celery and sauté until just tender. Add the thyme, corn, potatoes, and the
broth to the soup pan. Bring to a boil, and then reduce the heat to low.
Simmer about 20 minutes, or until potatoes are tender.
Stir in the half-and-half. Add the salt and pepper, taste and serve.
Garnish if desired.