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In a large Dutch oven or soup pot over medium-high heat, cook the bacon until browned, about 3 to 4 minutes.
Add the onion and celery, cooking and stirring until the onion starts to brown. Add the garlic, salt, thyme, and pepper and cook for 1 minute.
Stir in the broth and use a wooden spoon to scrape the bottom of the pot to remove any browned bits.
Add the potatoes and corn. Bring to a simmer and reduce the heat to medium-low.
Cover and simmer for 12-15 minutes, until the potatoes are tender.
In a small bowl, combine the milk or cream and cornstarch and gradually stir into the simmering soup mixture, a little at a time, until slightly thickened.
Taste and serve with shredded cheese, green onions, and more bacon if desired.