In a large pot, cook bacon on medium high heat. Keep 2 T. bacon grease and drain the rest. Set bacon aside.
Add onions, celery, thyme, salt and pepper to the bacon grease ancd cook medium-low heat for 8 minutes, stirring regularly. When celery and onion are semi-soft, add chicken stock and bring to a boil. Reduce to medium and simmer for 15 minutes.
Add corn, potatoes, and chiles and cook 8 to 10 minutes longer or until vegetables are soft.
Remove from heat to add Half and Half. Stir to heat through.
Garnish with crumbled bacon.