Saute bacon until fully rendered and crispy, then set aside
Using the bacon grease, saute onions, garlic, and some corn kernels
In a separate pot, make corn stock by adding corn cores and filling with chicken stock, then simmer for 30-40 minutes
Add the corn stock to the pot with sauteed vegetables and add more stock as needed along with black pepper
Blend the mixture until smooth
Add heavy cream and stir in the reserved bacon and fresh corn kernels
Serve and garnish with parsley and croutons
