In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pot.

In the same pot with the bacon grease, add the diced onion, celery, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes. This will help thicken the chowder.

Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat to simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.

Add the corn kernels and heavy cream (or milk) to the pot. Stir to combine. If using fresh corn, you can also add the milk scraped from the corn cobs for extra flavor.

Continue to simmer the chowder for another 10 minutes, stirring occasionally. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot or use an immersion blender to lightly puree part of the soup.

Taste and adjust the seasoning with additional salt and pepper if needed. Stir in most of the cooked bacon, reserving some for garnish.

Ladle the chowder into bowls. Garnish with the reserved bacon bits and chopped fresh parsley or chives.