Cut kernels from 4 ears of corn (about 3 cups of kernels); set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs (about 3/4 cup) using the dull side of a knife; set aside.

In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel-lined plate.

Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.

Whisk in chicken broth. Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.

Add whole corn kernels and heavy cream and cook an additional 5 minutes or until corn is tender but still crunchy. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheddar cheese, dividing equally.