Fry the bacon in a large pot over medium-high heat until crisp, 4 to 5 minutes.
Add the onion and sauté until tender, 4 to 5 minutes longer.
Whisk in the flour, then the broth and thyme, and bring to a simmer.
Add the chicken and corn and simmer 10 minutes to blend the flavors.
Stir in the cream, heat through, and serve.