For the soup:

• Heat a large pot over medium-high heat and add the olive oil.
• Add the chopped bacon and cook until it's crispy and it has rendered its fat. Remove the cooked bacon to a plate and set aside. Remove all but about 2 tablespoons of the bacon fat from the pot.
• Turn the heat down to medium and add the diced onion, garlic, thyme, salt and pepper to the pot. Sauté in the bacon fat until the onions are translucent.
• Add the corn and the cubed potatoes and sauté for a couple of minutes.
• Add the chicken stock and bring to a boil. Cook with the lid on until the potatoes are fork tender and start to fall apart. Turn the heat to low.
• To a bowl or liquid measuring cup, add the cup of sour cream and temper it with soup - Add a ladle of soup over it and mix well with a whisk, add another ladle of hot soup and stir well. Repeat the steps until the sour cream mixture is as hot as the soup. Mix the sour cream mixture into the pot along with the half and half cream.
• Turn off the heat and return the cooked bacon and shredded chicken to the pot (saving some bacon for serving).
• To serve this soup, add a little crispy bacon and parsley on top of each serving.