Cut corn off the cobs, save two cobs.

When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.

Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel lined plate.

Pour off and discard all but about 1 TBS of the bacon fat. Return the pan to medium heat and add the butter.

When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.

Cook stirring until the scallions are very soft, about 3 minutes. Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.

Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.

Discard the corn cobs.

Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.

Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.