Sauté bacon and onion in heavy bottom stock pot. Drain excess fat.
Sprinkle flour on top of onion and bacon mixture. Pour chicken stock, potatoes, salt, and pepper into pot and bring to a boil. Reduce to simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, boil corn for 3-5 minutes. Drain and cut corn off the cob.
Add corn and cream into pot and heat through. Ladle into bowl and serve with tomatoes and, if desired, cheese.
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