1-First, cook the 2 slices of thick-cut bacon in a large pot over medium-high heat until crisp, which adds that smoky flavor base.

2-Once done, add the 1 medium onion and 1 rib celery, cooking until the onion starts to brown for about 5 minutes. This step builds a rich foundation for the soup.

3-Next, stir in the 2 cloves of minced garlic along with 1 teaspoon salt, ½ teaspoon dried thyme, and ¼ teaspoon black pepper, letting them cook for another minute to release their aromas.

4-Pour in the 3 cups of low-sodium chicken broth, scraping the pot bottom to pick up those tasty browned bits.

5-Then, add the 4 medium chopped red potatoes and 3 cups of corn, bring it to a simmer, reduce heat to medium-low, cover, and cook for 12-15 minutes until the potatoes are tender.

6-After that, whisk the ¾ cup of whole milk or cream with 2 tablespoons of cornstarch until smooth, and gradually stir it into the soup to thicken it up.

7-Let it simmer a bit longer to blend the flavors perfectly.

8-Finally, serve it hot with optional toppings like shredded cheese or chopped green onions for extra flair.