In large saucepan or Dutch oven over medium-high heat, sauté bacon until crisp; remove to paper towels. Remove all but 1 tablespoon drippings from pan.
Add onions to bacon drippings; sauté until softened (about 2-3 minutes). Add chicken broth and potatoes; salt and pepper to taste. Bring to a boil; reduce heat and simmer, covered, 20 minutes or until potatoes are tender.
Add corn, half & half and cheese. Simmer, stirring occasionally, until cheese is melted and corn is cooked (about 10 minutes). Stir in bacon and serve.