Corn Chowder

1 yellow onion, finely chopped

2 celery, finely diced

2 garlic, minced

450 g yukon gold potato, peeled and cut into 1/2-inch dice

10 ml thyme, chopped (plus more for garnish)

3 scallion, thinly sliced, for garnish

170 g bacon, chopped

30 g unsalted butter

240 ml whole milk

120 ml heavy cream

30 g all-purpose flour

950 ml chicken stock

500 g corn kernels, frozen or fresh (about 3 cups)

1 bay leaf

7 ml kosher salt, divided, plus more to taste

2 ml black pepper, freshly ground