Cook the Bacon in a large pot over medium heat until crispy, about 5–7 minutes. Transfer to a plate lined with paper towels, keeping the drippings in the pot.

Add 2 tablespoons of butter to the bacon drippings and melt. Sauté chopped onion, diced celery, and red bell pepper until tender, about 5 minutes.

Sprinkle in ¼ cup of flour and stir continuously for 1–2 minutes until golden and bubbly.

Gradually pour in 4 cups of chicken broth while whisking. Stir in diced potatoes and 1 teaspoon of dried thyme. Bring to a gentle boil, then reduce to a simmer for 10-15 minutes.

Add 2 cups of corn and 2 cups of cooked chicken to the pot, stirring to combine.

Lower the heat and stir in 1 cup of heavy cream, warming gently for 5 minutes.

Season with salt, black pepper, and optional red pepper flakes. Serve hot, garnished with crispy bacon and fresh chives or parsley.