If using fresh ears of corn, cut kernels off the cob. Measure 3 cups.

In a 10-inch frying pan, cook bacon over medium heat until crisp. Remove bacon, reserve drippings. Drain the bacon on paper towels; set aside

Add the corn, onion and red pepper to reserved bacon drippings. Cook over medium heat; stirring constantly for 8 minutes or until corn is tender and lightly browned. Stir in the flour, salt, pepper and sugar. Add the milk. Cook, stirring constantly, until mixture starts to thicken.

Cook and stir for 2 minutes mores. Sprinkle with the bacon pieces.

Serve over mashed potatoes if desired. Makes 4 servings