Cook bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving the grease in the pot.

Add onion to the pot and cook until softened, about 5 minutes.

Pour in chicken broth, cannellini beans, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

Using an immersion blender, partially blend the chowder to desired consistency.

Stir in heavy cream and heat through. Do not boil.

Crumble bacon and sprinkle over chowder before serving.