Washington Post. Little odd since you don't cook the corn.
Ingredients
5 cups water
5 or 6 medium ears corn, husked
12 ounces small yellow creamer potatoes
1 teaspoon kosher salt, plus more as needed
1 large onion (12 to 14 ounces), coarsely chopped
2 to 3 sprigs fresh thyme, leaves picked
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 cups half-and-half
1 teaspoon granulated sugar
Freshly ground black pepper
Instructions
1. In a large pot over high heat, bring water to a boil.
2. While the water comes to a boil, place a corn cob horizontally on a cutting board and, using a sharp chef's knife, cut off and reserve the kernels. Repeat with the remaining cobs -- you should have at least 4 cups -- placing the cobs in the pot as you work. Scrub the potatoes and add them to the pot, along with the salt.
3. Once the water has returned to a full boil, reduce the heat to medium, cover and cook until the potatoes are tender enough to be pierced with the sharp tip of a knife, 15 to 20 minutes. Using a slotted spoon, transfer the potatoes to a bowl; discard the corn cobs and reserve the resulting corn broth. When the potatoes are cool enough to handle, halve them and set aside.
4. Line a plate with paper towels or a clean tea towel. In a separate skillet over medium heat, cook the bacon, stirring, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to the prepared plate to drain. You should have about 2 tablespoons of rendered fat in the pot; if there’s more, pour it off and reserve for another use.
5. Stir the butter and chopped onion into the remaining bacon fat; and cook, stirring a few times, until the onion has softened, about 5 minutes. Sprinkle in the flour and whisk to combine. Pour in 4 cups of the reserved corn broth. (If there's any broth left over, strain, cool and freeze for another use.)
6. Add the reserved corn kernels, cooked potatoes (cutting them in half or into chunks as you work), half-and-half, thyme leaves and sugar. Stir to combine, cover and cook until the corn and potatoes are warmed through, about 5 minutes.
7. Stir in the crisped bacon. Taste, and season with pepper and additional salt, if desired. Divide among individual bowls and serve warm.