4 slices bacon, diced
1/4 cup unsalted butter
2 garlic cloves, minced
1 onion, diced
1 and 1/2 cup frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 and 1/2 cups milk
2 russet potatoes, peeled and diced
1 and 1/2 cups diced ham
salt and pepper to taste
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot over medium heat. Add garlic and onion and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes more. Stir in ham and salt and pepper to taste. Don't be shy with the salt. Serve topped with crumbled bacon.