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PdfRemove the corn from the cobs by placing them into a small ramekin inside a larger bowl. Cut the kernels off with a sharp knife. Break the cobs in half and set them aside for later.
In a dutch oven or large pot, cook the bacon cut in pieces over medium-high heat until golden. Remove from the pan with a slotted spoon and set aside for later.
In the same pot (remove some of the fat if you wish) add the onion and garlic and cook uncovered while stirring for about 5 minutes, or until the onion is translucent and soft.
Add the flour and mix. Cook while stirring for 1 minute.
Add the chicken broth a little at a time while mixing, until smooth. Add the milk, potatoes, thyme and red pepper flakes. Add the corn cobs (no corn), cover and simmer for about 20 minutes.
Remove the corn cobs and add the corn. Simmer for 5 more minutes. Stir in the cream and half of the bacon. Adjust with salt if needed.
Serve with green onions and the rest of the bacon.