Line a dish with paper towels. Heat a medium saucepan over medium-high heat. Add the bacon and cook until crispy. Use a slotted spoon to transfer to the paper towel-lined dish.
Add the onion to the saucepan and sauté until fragrant and softened, 2 to 3 minutes. Add the corn, season with salt and pepper, and sauté 2 minutes, until softened.
Add the potato and broth. Increase heat to high, and bring to a boil. Reduce heat to low and simmer until the potato is tender when pierced with a fork, about 15 minutes.
Spoon half of the soup into a blender and pulse until smooth. Stir the puree back into the saucepan with the remaining soup. Ladle the soup into bowls and swirl a bit of cream on top of each. Sprinkle the parsley and reserved bacon over the soup.