Sweet Corn Chowder

4 ears fresh corn, husked
6 slice bacon, chopped
2 T butter
1 medium red bell pepper, chopped
1 medium onion, chopped
1 tsp crushed red pepper
1 tsp ground nutmeg
2 large potatoes, diced to 1/2-inch pieces
salt, to taste
black pepper, to taste
4 C chicken stock
2 tsp cornstarch
2 T warm water
1 C heavy cream

Using a large knife, slice the corn kernels from the ear and place into a medium bowl. Using the back of the knife, firmly press against the ear to get as much of the meat of the corn into the bowl. In a large stockpot, set on medium heat, cook the bacon pieces until firm. Add butter, red pepper, and onion. Sauté until the onions are soft. Add the contents of the corn bowl, crushed red pepper, nutmeg, potatoes, salt, pepper, and chicken stock. Cover the pot and bring the contents to a slight boil. Cook for 15 to 20 minutes. Mix the corn starch with two tablespoons warm water in a glass cup or other small vessel. Add to the pot and stir. Next, add the cream to the chowder. Stir, cover, and turn off the heat source. Let chowder sit for 15 to 20 minutes before serving