Step 1: Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain.
Step 2: Pour off all but 3 tablespoons bacon fat.
Step 3: Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes.
Step 4: Add potatoes and stir until coated.
Step 5: Add clam juice; bring to boil.
Step 6: Reduce heat to medium-low, cover, and simmer 10 minutes.
Step 7: Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes.
Step 8: Season to taste with salt and pepper.
Step 9: Ladle chowder equally into 6 bowls.
Step 10: Garnish with remaining bacon and serve.
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