Heat a heavy pot over medium heat and add the bacon.

Cook until the bacon is golden brown and crispy, about 10 minutes.

With a slotted spoon, remove the crispy bits and reserve, leaving the fat in the pot.

Add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned.

Sprinkle in the flour and cook, stirring, another 2 minutes.

Add the potatoes, chicken broth and clam juice and bring to a boil.

Reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.

Season with salt and pepper.

Add the cod and corn. Do not stir.

Cook for 5 minutes.

Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

Return chowder to heat and stir in the half-and-half, gently to avoid breaking the fish into small pieces.

Season to taste. Bring chowder to serving temperature over gentle heat, uncovered.

Sprinkle reserved crisped bacon on top and serve.