Preheat oven to 350°F. In a 4- to 5-qt. pot cook and stir bacon over medium until crisp; drain bacon on paper towels, reserving drippings. Set aside 1/4 cup bacon for topping. Add onions and garlic to pot; cook and stir 2 to 3 minutes or until softened. Stir in flour, salt, and pepper. Whisk in half-and-half. Cook and stir over medium until thickened and bubbly. Stir in frozen corn, cream-style corn, thyme, the remaining bacon, and, if desired, parsley.Advertisement
Finely crush half of the crackers. Stir into corn mixture along with eggs. Spoon into a 3-qt. rectangular baking dish; cover with foil. Bake 15 minutes.
Meanwhile, in a medium bowl, coarsely crush remaining crackers; add melted butter and toss to coat.
Uncover and top corn mixture with buttered crackers. If desired, sprinkle with paprika. Bake, uncovered, 35 to 40 minutes more or until heated through. Sprinkle with the reserved 1/4 cup bacon the last 5 minutes of baking. If desired, sprinkle with additional chopped parsley.
If desired, add any of the following ingredients with the corn: 1/2 cup drained, chopped roasted red peppers; one 4-oz can green chile peppers, drained; 4 oz. bulk sausage, cooked and crumbled; or swap 1 cup of the corn for 1 cup frozen shelled edamame or lima beans.
Stir in 1 cup shredded cheddar cheese with the corn. Top with 1/2 cup shredded cheddar cheese with the bacon the last 5 minutes of baking.