• Cook bacon in a large stock pot over medium heat until just crisp, 6 minutes. Remove to a paper towel with a slotted spoon and add leek, potatoes and carrots to pot. Cook, stirring, about 5 minutes.

  • Add chicken broth, corn cobs and thyme and bring to a simmer over high. Cook, simmering, 10 minutes. With tongs, remove cobs from pot and discard.

  • Whisk flour into cream or half and half. Stir corn kernels and cream into pot along with half of the cooked bacon. Cook 3 minutes, then stir in chicken and heat through. Season with salt and pepper to taste, ladle into bowls and sprinkle with reserved bacon.