Pan-fry bacon: Heat pot over low heat, add bacon. Stir often to keep it from burning. Continue cooking until bacon is brown and crispy. Remove bacon and set aside on top of paper towel to absorb the excess fat.
Saute Onion & Garlic - Replace ½ of the bacon fat with 1 tablespoon of olive oil. Add onion, white stem of green onion, and garlic. Continue cooking until the onion becomes translucent and brown edges. Add white Kampot pepper and thyme mix well.
Cook Potato - Add flour to the saute onion, mix well. Add broth & bay leaf, bring to boil. Add potato mix well, bring to softly boil, reduce heat and cover to simmer for about 15 minutes, until the potato is tender.
Cook Corn - Once the potato is cook, add corn. Continue cooking for about 5 minutes.
Add Cream & More flavor - Add coconut cream, stir well. Reserve some bacon and green onion for garnish, add the rest to the soup. Salt to taste.
Garnish - Place each serving in a bowl, garnish with chopped bacon, green onion, and some Black Pearls.