Using a large ceramic dutch oven cook the bacon on medium heat, turn the bacon from side to side so the strips are evenly cooked.
Once cooked, take the bacon out of the pot and put aside. Cut up the cooked bacon and place it aside.
In the bacon grease, brown the onion, potatoes, peppers and celery for approximately 5 minutes.
Next add the water, better than chicken bouillon, frozen corn, fresh thyme, bay leaves and cooked bacon. Cover the soup mixture and simmer on low until the potatoes are soft.
Once the potatoes are soft, reduce the heat and add one cup heavy whipping cream for 5-10 minutes.
Remove bay leaves, serve and enjoy!