Cook the diced bacon in a large Dutch oven or soup pot over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of fat in the pot; for a meatless version, melt 2 tablespoons of butter instead.

Add the diced onion and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until softened, then add the garlic and cook for about 30 seconds.

Sprinkle the flour over the vegetables and stir continuously for 1 minute to create a light roux. Gradually whisk in the broth to prevent lumps.

Add the potatoes, thyme, kosher salt, and black pepper. Bring the soup to a gentle boil, reduce the heat, and simmer for 10–15 minutes, until the potatoes are fork-tender.

Stir in the corn, whole milk, and half-and-half or heavy cream. Simmer gently for 5–7 minutes, until hot, but do not boil after adding the dairy.

Taste the chowder and adjust the salt and pepper as needed. Return the bacon to the pot or sprinkle it over individual bowls before adding your chosen garnishes.