This savory soup capitalizes on the sweet flavor of fresh picked corn (though in a pinch, you can use frozen corn). Because it calls for a variety of cooking techniques, such as shucking, chopping and crumbling, it's also a fun dish for kids to help prepare.
In a large pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set it on paper towels to drain. Remove all but one tablespoon of bacon fat from the pot.
Add potatoes and onions to the pot and sauté for 5 minutes. Add the broth and bring to a boil.
Reduce the heat and simmer for 10 minutes.
Crumble the bacon and stir it, the corn, the milk and the cream into the broth. Simmer for 10 minutes more, stirring frequently. Season with salt and pepper and serve. Makes 2 quarts.