Cook bacon in a large saucepan or dutch oven over low heat until crispy. Remove with a slotted spoon, leaving bacon grease in pan.
Add onion and jalapeño pepper to pan and sauté for about 6 minutes to soften.
Mix flour in and cook for 1 minute.
Add potatoes, clam juice, pepper, and thyme bring to a light boil. Cook for about 12 minutes to soften potatoes.
Pour cream into saucepan and cook over medium heat until chowder is just about to come to a boil.
Stir in tabasco sauce, clams, and corn. Add salt to taste.
Serve in bowls and top with crumbled bacon and additional sliced jalapeño and corn, if desired.