In a Dutch oven over medium-high heat, cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in Dutch oven. Add onion; sauté until tender, about 5 minutes. Add beans, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in corn, cream and thyme; return to a simmer. Cook until vegetables are tender, about 5 minutes. Toss with reserved bacon and chives before serving.
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