Using a large bowl and a sharp knife, cut the corn kernels off the cob taking care to cut off no more than the top half of the kernels.  Use the knife to scrape each corn cob and capture the corn milk in the bowl.  Fry the chopped bacon in a large skillet over medium heat.  Add the onion and sauté for 2 or 3 minutes.  Add the corn kernels and corn milk and sauté until the onion is clear.  Remove the corn mixture to a large stockpot and turn heat to low. In the skillet, melt the butter over medium-high heat.  Add the flour to the butter and whisk continuously for 5 minutes (add more flour if you like thicker soup).  Gradually add the milk to the skillet and stir until blended before adding more milk.  Continue stirring until the milk thickens.  Stir the milk mixture into the stockpot.  Stir in the cream.  Salt and pepper to taste and serve when hot.  Do not boil.

Our comments:  Allyson is big on corn chowder.  This is the  best recipe we have found.