In 6-8 quart heavy pot, cook bacon on medium low in a little olive oil until fully cooked; remove bacon (but leave the fat).
In bacon fat, saute onion, celery and peppers until tender, about 8 minutes, adding more olive oil if needed. Add garlic and saute for another minute or so.
Add potatoes, thyme, seasoning and continue to saute for about five minutes, gently turning potatoes.
Add 2 cups of the corn, the beer (or wine); bring to a simmer. Add the chicken stock, return to simmer, cover, reduce heat to low, cover and simmer until potatoes are tender, about 25 minutes.
In food processor, add about 1/2 the soup from the pot, together with the other 2 cups of the corn. Process until thick consistency, about 30 - 45 seconds.
Return mixture to pot. If too thick, add up to 11/2 cups of water (or add more chicken broth). Taste, and add more seasoning as desired.
Return to simmer, add half and half, butter, chopped bacon, and simmer on low heat for 15 more minutes.
Serve hot in individual bowls.
Optional - garnish with cheese.