Instructions:
In a large saucepan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon and drain on paper towel. Set aside. Add butter and onion to same saucepan. Cook, stirring frequently, for ten minutes. Stir in flour, salt, pepper, and thyme and cook for 3 minutes, stirring constantly. Add broth and potatoes. Bring to a boil then reduce heat and simmer until potatoes are tender, about 10 minutes. Stir in half-and-half and corn and cook for 5 minutes.

In a medium bowl, combine cheese with panko. Preheat broiler. Divide chowder among 6 oven-proof bowls and sprinkle evenly with 1/3 cup cheese mixture. Broil soup 4 to 6 inches from broiler until cheese is golden brown, about 2-3 minutes. Watch closely to prevent overbrowning. Garnish with reserved bacon. Serve immediately. 

Makes 6 servings