• 6 ears sweet corn
• 6 cups chicken broth
• 2 cloves of garlic, bruised
• 1 russet potato cut in ½ inch cubes
• 2 cups milk
• salt and pepper
• 4 slices of bacon diced
• 4 medium tomatoes cubed
• ¼ cup chopped fresh basil

Strip corn from ears and set aside.  Simmer the cobs and garlic in the broth for 10 minutes.  Remove the cobs and garlic, stir in the potatoes and half of the corn kernels and simmer for 10-12 minutes.  Puree and set aside in a bowl after stirring in the milk, salt and pepper.  Cook the bacon in the original pot until fully cooked (approx 6 minutes).  Add the onion and sauté for 10 minutes.  Add the reserved pureed soup and the remaining corn then simmer for 8 minutes.  Stir in the tomatoes and basil and serve.

From Culinate.com