In a pan or dutch oven large enough for all the soup fry your bacon - you can cut it up into small pieces before you fry or crumble it later
Once bacon is done remove from the pan leaving the grease - set bacon aside
Leaving 2-3 Tablespoons of bacon grease in the pan saute the onions in it for a few minutes until they start to soften and are tender but not brown
Stir in the chicken broth and potato cubes, bring to a boil, reduce heat and simmer for 10 minutes
Stir in the corn and simmer for 10 more minutes until potatoes and corn are tender-stirring occasionally
In a small bowl whisk the flour, milk, salt and pepper together until combined - slowly stir into soup - cook and stir until slightly thickened and bubbly
Stir in half of the cooked bacon - serve with remaining bacon and shredded cheese on top
Notes
Optional garnish: parsley, green onions
Nutrition values are estimates, for exact values consult a nutritionist.