3 fresh corncobs
2 tablespoons canola oil
1 onion, finely chopped
2 medium potatoes, peeled and diced
2 cups reduced-salt chicken stock
2 cups low-fat milk
250 g cooked chicken breasts, skinned and finely chopped
2 teaspoons chopped fresh tarragon
pepper to taste
2 strips smoked bacon, trimmed of visible fat, to garnish
fresh tarragon leaves to garnish