Melt butter in a saucepan. Cook onion, garlic and ½ tsp thyme until the onion is softened. Add bacon and cook until well coloured. Remove a small amount of bacon to sprinkle on top at the end.
Add creamed corn and chicken stock, and stir while bringing to the boil. Reduce heat and simmer for 10 mins while stirring semi-regularly to avoid burning at the bottom.
Stir in milk or cream at the end (if using) and sprinkle bacon on top when serving.