Steps

In a small pot on medium-low, cook bacon until crisp. Remove the bacon and set aside for later. Leave ~1 tsp of fat in the pot and remove the fond if you want the color to be light

Add butter and onion and cook until softened ~3 minutes

Stir in flour and cook 1 minute to form a White Roux

Slowly whisk in broth, scraping the pot to avoid lumps

Add the corn, potatoes, and thyme and simmer until potatoes are tender ~10 mins

Take off the heat, remove the thyme sprig. Transfer 1/4 of soup and blend it outside of the pot. Take more out if you want it creamier and less if you want it chunkier. Then add the blended soup back to the rest of the soup

and add the cream and season with salt and pepper

Stir in half the bacon, top with the rest, and garnish with herbs