In a large pot, cook the bacon over medium heat until fat is rendered out and bacon is crisp. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, leave bacon fat in the pan.

Add the onions and the celery to the bacon fat and cook for 5 minutes.

Add the corn and cook for another 5 minutes, stirring occasionally.

Add butter and flour and cook for 10 more minutes.

While stirring, add the chicken stock, heavy cream, seasonings, potatoes, and Tabasco sauce to the pot and cook for another 8-10 minutes until potatoes are tender.

Ladle into bowls and top with cooked bacon, garnish with thyme leaves and drops of Tabasco.