Add Planet Oat, corn kernels from 4 cobs, salt and black pepper and simmer another 20 minutes or until potatoes are tender. Remove from heat.
Using an immersion blender (and doing so carefully, as the soup is HOT), blend soup until smooth. Place soup back on low heat, then add kernels from the reserved cob and simmer another 10 minutes to heat through. Season to taste.
Ladle soup into bowls and top with crispy bacon crumbles. Serve with dinner rolls.
Recipe note: to make vegan, use vegetable broth and omit bacon. To make gluten free, use GF chicken broth and serve with GF rolls or crackers.