Combine corn with broth, milk, potato, creamed corn and thyme in a large pot and set over high. Boil, then reduce heat to medium. Simmer, stirring often, until potato is tender, about 10 min.
Heat a large non-stick frying pan over medium-high. Add bacon and cook until just starting to crisp, about 4 min.
Add chicken and leek. Cook, stirring often, until chicken is cooked through, about 3 min.
Stir bacon mixture into soup. Season with fresh pepper. Ladle chowder into bowls.
Serve and enjoy!