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In large saucepan over medium heat, cook the bacon until crisp. Remove with a slotted spoon, and drain on paper-towel lined plate.
Add the onion and turnips to the bacon grease and cook until the onions are tender, about 5 minutes. Add the chicken stock and simmer until the turnip is tender, 10 to 15 minutes. Season with thyme, salt and pepper.
Add the fish and continue to simmer until the fish is cooked through, about 4 minutes. Stir in the heavy cream and the butter. For a thicker broth, whisk in the glucomannan at the end of cooking.
Sprinkle each serving with the cooked bacon.