The Best Corn Chowder Ever

We decided to make some chowder this week, so I came to Dúnedain to get the recipe and, wonder of wonders, it wasn't here! I am remedying the situation immediately, since this is a superb corn chowder recipe, adapted from Gourmet.

Ingredients
2 oz. (about 2 thick slices) diced bacon, quality crucial (we used to use Applewood smoked from the Bowl in Berkeley)
1 diced large sweet yellow onion
2 large carrots, diced (all veggies should be diced to 1/4 inch)
1 celery rib, diced
1 red bell pepper, diced
3 small Yukon Gold potatoes, peeled and diced
1 medium sweet potato (1 medium), peeled and diced
5 cups good chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
1 1/2 cups heavy cream (I often start with just 1/2 c. and add more to taste)
1 teaspoon fine sea salt
1 teaspoon black pepper

Instructions
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.

Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

Makes 8 servings.