Begin by dicing the bacon and placing it in a large pot over medium heat. Cook for about 5–7 minutes until crispy and golden brown.

With the pot still over medium heat, add the finely chopped onion and minced garlic to the remaining bacon drippings. Sauté for about 3–5 minutes until the onion is translucent and fragrant.

Pour in the vegetable broth and add the sweet corn. Raise the heat and bring to a gentle simmer for approximately 5 minutes.

Reduce the heat to low and slowly pour in the heavy cream, stirring continuously until fully combined.

Gently fold in the fresh lump crab meat along with the dried thyme. Allow the chowder to warm through on low heat for about 3–4 minutes.

Taste the chowder and season with salt and pepper to your liking. Serve hot, garnished with crispy bacon bits.