If you have corn on the cob, cut the kernels off the cobs and set aside. Add the cobs to the stock and heat on medium for at least half an hour. Remove cobs and discard.
Cook bacon pieces in a large pot on medium heat. Once the fat starts to melt, add onion. Cook stirring frequently until onion turns translucent, about five minutes.
Add thyme, and stir in. Add rutabaga and celery, and stir continuously for about a minute.
Add half of the stock, and half of the corn kernels, to a blender. Blend until smooth. NOTE: using a food processor will result in a grainy texture.
Add to pot along with remaining stock. Stir thoroughly, then cover. Cook until rutabaga pieces are tender, about 30 minutes.
Add remaining corn, and stir thoroughly. Add salt and pepper, adjusting to taste.