Heat a heavy soup pot over medium-low heat, and cook the bacon until just crisp. Using a slotted spoon, remove the bacon and place on a paper towel-lined plate.

Add the onions and celery to the bacon fat, and gently sauté, stirring occasionally, for 6 to 7 minutes or until tender.

Sprinkle in the flour and cook for an additional minute.

Stir in the stock, vinegar and potatoes and bring the soup to a boil. Reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes.

Add the corn, heavy cream and thyme, and heat through. Season with salt and pepper to taste.

Ladle into bowls and top with a sprinkling of the crispy bacon.