Place a large pot of salted water and potatoes over high heat and bring to a boil. Cook the potatoes for 10-12 minutes, until they are easily pierced with a knife.
While the potatoes are cooking, get the corn chowder gravy started: Heat 1 tablespoon EVOO in a medium/large, heavy-bottomed pot over medium heat. Cook the bacon until golden and crispy, 3-4 minutes.
Add the onions, celery and thyme. Sauté the veggies with the bacon until tender, 7-8 minutes. Add the corn and season with salt, pepper and hot sauce, to taste. Sprinkle flour over the veggies and cook 2-3 minutes. Add the chicken stock and half-and-half and cook until thickened to a gravy consistency.