1. In a large stock pot, melt one stick (8 Tablespoons butter), and cook the bacon on high heat until crispy.

2. Remove pot from heat and remove bacon. Drain bacon on a plate, set aside.

3. Add the onions to butter and bacon fat and cook until lightly browned (about 10 minutes).

4. Stir in 1/2 the corn and cook for about 5 minutes.

5. Add garlic, then the chicken stock and red pepper flakes, and bring to a boil.

6. In another pot bring the cream just to a boil and add to corn mixture.

7. Cook for 5 minutes on medium heat, then remove the creamy corn mixture from heat and set aside. Allow to cool 15-20 minutes.

8. In a small pot melt the remaining butter and whisk in the flour over low heat. Whisk continuously for 5 minutes.
 
9. In a sauté pan, cook the remaining corn, celery, and thyme in a little oil for about 5 minutes.

10. Add the butter and flour mixture to the corn celery thyme mixture, stirring constantly until it comes to a boil.

11. Add this mixture and the cooked diced potatoes to the cooled creamy corn mixture. Mix well and season with salt and pepper to taste.