Set the bacon in the freezer for 15 minutes before cutting. Once it is frozen, remove it from the freezer and finely cut the bacon. Skip if you don’t want your bacon to look like bacon bits. Instead cut bacon into small strips or even dice.

Place a large pot over medium heat and cook the bacon until it is evenly browned. Stir occasionally with a wooden spoon to evenly brown the bacon. While the bacon is browning, puree the corn.

Add the drained canned corn to a blender along with 2 cups of chicken or vegetable broth. Blend until it is pureed. Alternatively, place the canned corn and 2 cups of broth in a pot to blend with an immersion blender. Make sure the corn is thoroughly pureed if using an immersion blender and has a creamy texture.

Remove the bacon with a slotted spoon and set on a paper towel. Remove all but 1 tablespoon of bacon fat from the pot. Alternatively, you can use olive oil.

Keep your stove at medium heat and add corn kernels from the cob, diced onion, and red potatoes. Cook for about 5 minutes stirring occasionally. Increase to medium-high heat and add the remaining 3 cups of chicken stock, thyme, bay leaf, and corn cobs. Bring to a boil, reduce the heat, and cook for about 20 minutes.

Check the cooked potatoes for doneness and remove bay leaf and corn cobs. Add the cream and stir to combine. Taste for salt and add black pepper.

Serve crispy bacon and green onions on the side. Enjoy!