1. Chop bacon; cook until crisp in deep saucepan. Add 1 small onion, chopped, and cook 4 minutes. Cut kernels from corn and add along with cobs to pot. Add potato,chicken broth and black pepper. Bring to a boil; reduce heat and simmer for 20 minutes until corn and potatoes are tender. Discard cobs. Puree half in blender; return to pot. Stir in 1 cup half-and-half. Simmer 5 minutes.