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Cook bacon in a large skillet until crisp. Remove and crumble the bacon; set aside. Reserve 2 tablespoons bacon drippings in the skillet.
Sauté the onion, over medium heat, in the bacon drippings, until translucent and tender. Add garlic, reduce heat to medium-low, and cook the garlic/onion mixture 30 seconds. Stir often.
Add corn, stirring often, 3 minutes or until tender.
Sprinkle the flour over the vegetables in the skillet and stir.
Slowly add the half-and-half and stir quickly until smooth.
Add salt, pepper, red pepper and cook about 5 minutes or until thickened.
Remove from heat and stir in the butter and basil.
Allow each person to garnish the corn with reserved bacon.