Blanch the corn on the cob in boiling water for 5 minutes.
Using a sharp knife, remove the corn kernels from the cobs, you should have about 8 cups. Place half the corn kernels in a food processor fitted with the steel blade and pulse until the corn is pureed. Reserve the remaining corn kernels. Set aside.
Add 2 TBLSP. of butter and the chopped bacon to a dutch oven. Cover with the lid and on medium heat cook until bacon is lightly crisp.
Add the onions and garlic and continue cooking for 1 minute.
Add the whole corn kernels and the pureed corn kernels, the chicken stock, rosemary sprig, and cream. Bake @ 400 degrees for 30 minutes, or until the liquid has reduced.
Add the cornmeal and continue cooking for 5-7 minutes more, stirring occasionlly, until thickened.
Remove from oven, add the sugar and the remaining 6 TBSLP unsalted butter. Season with salt and pepper. Remove rosemary sprig and serve.