1/2 lb. Bacon, diced fine
1 large Spanish Onion, diced small
1 cord of Celery, diced small
7 large Yukon Gold Potatoes, diced small
1 gallon Chicken stock
8 ears of Corn, Roasted and Cut from Cob
2 cans Creamed Corn
1 lb. Roux (thickening agent) (see Helpful Hints)
1 quart Heavy Cream
1 tbsp.Thyme
 

1.  Saute bacon over medium high heat until crispy.
2. Add onion and celery to bacon fat and sweat until onions are transparent.
3. Add chicken stock, corn and creamed corn.  Bring to simmer.
4.  Add potatoes and continue simmering until potatoes are tender 1 to 2 hours.
5. Once potatoes are fork tender, slowly add roux until proper consistency.
6.  Turn off heat and mix in heavy cream.  Season with thyme, salt, and pepper.