In a medium pot, heat a drizzle of oil over medium-high heat and cook the bacon and onions for 5-6 minutes, until the onions are soft and the bacon is cooked through. Add the butter and chanterelles (drain some of the drippings off if there’s a lot) and cook until the mushrooms soften and start to turn golden on the edges.
Shake the flour over the onions and mushrooms and stir to coat. Add the chicken stock, corn, potatoes and the thyme leaves (pull them off the stems) and bring to a simmer, stirring to combine everything well. Cook for 20 minutes, or until the soup thickens and the potatoes are tender.
Season with salt and pepper and stir in the cream. Serves 4.