Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside. (Alternately, you can cook your bacon in the oven, which I did here.)
Place corn, potato, two full bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in stock; season with salt and pepper, to taste.
Cover and cook on low heat for 7 hours or high heat for 3-4 hours. Remove bacon.
Puree with an immersion blender until desired consistency is reached. Stir in cream; season with salt and pepper, to taste.
Sprinkle with additional bacon, diced, and snipped chives or green onion, if desired. Serve immediately.