Fry the chopped bacon until crispy, then remove half of it from the pan and reserve for later. (If your bacon is very fatty, remove the excess fat but leave 2 tbsp in the pot.)
To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer. Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes.
Pour in the chicken stock, add a bay leaf, cubed sweet and regular potatoes and frozen corn, bring to a boil and cook for 10-15 minutes until the potatoes are soft. Then add in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with the reserved bacon, chopped fresh parsley or green onions for garnish.