Cutting the corn: Place each ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn from the cob at about two-thirds the depth of the kernels. Continue cutting until all of the corn is removed. Half of the corn is not processed to add some texture to the soup. If you want it to be completely smooth puree all of the corn.
To make a vegetarian version of this recipe use vegetable stock in the base and omit chicken and bacon.
You can substitute potato for turnip and regular onions for leeks. Feel free to improvise and use other vegetable combinations.
If you want to make your own chicken stock from scratch, try this Bobby Flay recipe that can be found on the Food Network website.