Melt the butter in a large stockpot over medium heat.
Add the bacon and onions. Sauté for 8-10 minutes until the bacon is cooked through and the onions are translucent.
Add in the chicken broth, both types of corn, potatoes, thyme, salt and bay leaf. Bring the mixture to a boil and then reduce the heat to medium and simmer for 15-20 minutes uncovered until the potatoes are tender.
Whisk together the heavy whipping cream in small bowl. Remove the bay leaf from the chowder and stir in the heavy cream mixture. Cook for 2-5 minutes until the cream is heated through and the chowder has thickened.
Serve immediately and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.