8 slices bacon, chopped
1 8 oz. pkg. cream cheese, cubed
4 cups fresh corn kernels (about 8 ears)
½ c. half and half
1 med. onion, chopped
1 tea. sugar
1/3 cup chopped red bell pepper
1 tea. salt
1/3 cup chopped green bell pepper
1 tea. pepper

Cook bacon in large skillet until crisp; remove and drain on paper towels, reserving 2 T. drippings in skillet. 

Sauté corn, onion and peppers in skillet over medium-high heat for 6 minutes or until tender.  Add cream cheese and half and half, stirring until cream cheese melts.  Stir in sugar, salt and pepper.  Top with bacon.