Cook potatoes in chicken broth in a large pot till potatoes are tender.
Meanwhile, in a large skillet melt the butter.
Stir flour into butter and cook for 1 minute.
Whisk milk into the skillet till smooth.
Continue heating over medium heat till sauce begins to bubble and thicken.
Remove sauce from heat and stir in cheese.
Once potatoes are tender, add frozen and creamed corn to the soup pot.
Stir in the cheese sauce.
Season with salt and pepper.
Heat over medium heat till soup is hot, being careful not to let it boil.
Serve in bowls, topped with crumbled bacon.