Cook the bacon over medium heat in a large Dutch oven. Once cooked, remove the bacon and set aside. Add chopped onions, carrots, celery, red bell pepper, garlic, and thyme to the pan and sauté for 8-9 minutes or until soft; stirring frequently. Bring to a boil. Add stock, potatoes, corn, salt, and pepper to taste. In a separate pot, warm milk over low heat. Add the milk slowly into the hot soup. Cook until potatoes are curdled. (Never let it boil.) If you are a chunky soup lover, leave as is. If you like a smooth soup, use an immersion blender or pour into a blender and puree. Once hot, ladle into bowls and add 1/2 cup shredded Parmesan Cheese. Garnish with chopped fresh parsley.