Cook  the bacon in a large pot or Dutch oven until crisp.  Remove to a paper towel to drain, leaving the bacon fat in the pot.

Add the corn kernels, diced onion, diced pepper, and salt and black pepper to the bacon fat.  Cook over medium heat, stirring frequently, about 8 minutes, until onions and peppers are soft.

Add the diced potatoes and chicken broth.  Bring pot to a boil over high heat.  Cover, reduce to simmer, and allow potatoes to cook, about 15 minutes.  Poke with a fork to make sure they are tender.  Add the cream and the cooked bacon, heat over medium until heated through.

Test for seasonings and add more salt and pepper as desired.