Place the diced bacon in a large pot and cook until bacon is crispy. Remove the bacon with a slotted spoon and set aside. Return pot with bacon rendering back to burner over medium/high heat and add onion, carrot and celery. Cook until vegetables are just starting to soften, about 5 minutes. Add rosemary and thyme.

Add broth and to a boil, add gnocchi and simmer about 10 minutes. Add cream and both cans of corn and simmer an additional 10 minutes.

Taste and add salt and pepper as desired.

Serve in bowls, garnished with bacon.