In a large Dutch oven or soup pot over medium-high heat, cook the bacon until browned, about 3 to 4 minutes.

Add the onion and celery, cooking and stirring until the onion starts to brown. Add the garlic, salt, thyme, and pepper and cook for 1 minute.

Stir in the broth and use a wooden spoon to scrape the bottom of the pot to remove any browned bits.

Add the potatoes and corn. Bring to a simmer and reduce the heat to medium-low.

Cover and simmer for 12-15 minutes, until the potatoes are tender.

In a small bowl, combine the milk or cream and cornstarch and gradually stir into the simmering soup mixture, a little at a time, until slightly thickened.

Taste and serve with shredded cheese, green onions, and more bacon if desired.