Cook the bacon in a large saucepan. Remove the bacon and drain on paper towels, reserving the drippings. Chop the bacon.
Add the onion to the bacon drippings and cook, stirring frequently, over medium-low heat for 5 to 10 minutes until tender.
Add the potatoes and chicken stock to the skillet. Boil for 15 minutes until potatoes are tender.
Add the milk, corn, rosemary and thyme. Salt and pepper to taste. Heat through, reducing heat so the mixture does not boil.
Serve hot. Garnish with bacon.