Step 1: In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until it becomes crispy and golden brown.
Step 2: Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of the rendered fat in the pot.
Step 3: Add the chopped onion and celery to the pot. Sauté for 5-7 minutes until the vegetables are soft and translucent.
Step 4: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Step 5: Slowly pour in the broth while whisking to ensure a smooth base. Add the diced potatoes and dried thyme.
Step 6: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 7: Stir in the corn kernels and simmer for another 5 minutes.
Step 8: Remove about 1.5 cups of the soup and blend it until smooth using a traditional blender or immersion blender, then stir it back into the pot.
Step 9: Stir in the heavy cream and half of the cooked bacon. Heat through for 2 minutes (do not let it reach a rolling boil).
Step 10: Season with salt and pepper to taste. Serve hot, garnished with the remaining crispy bacon and fresh chives.