In a Dutch oven or similar large, deep pot, saute the bacon over medium low heat until crisp, about 6 to 8 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.

Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions to the pot. Add the celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.

Stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.

Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the broth, a few splashes at a time at first, stirring out any lumps. Slowly pour in in the rest of the broth and the milk, then add the corn kernels, cream-style corn, potatoes, and cayenne.

Stir and bring to a gentle boil. Let bubble, stirring occasionally and running a wooden spoon along the bottom of the pot to make sure nothing is sticking, until the potatoes are tender, about 10 to 13 minutes. Remove from the heat, then stir in the thyme and half-and-half.

If desired, to thicken the chowder further, puree it briefly with an immersion blender or transfer a few ladlefuls to a blender, puree, then stir back into the pot. Taste and add salt and pepper as desired (I usually add a pinch or two of salt).

Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.