Saute small pieces of bacon until crisp, add onion, until onion is translucent. Set aside. In large pan add potatoes, with broth, and add water to cover vegetables. Cook until tender, add carrots, cook liquid down, then add corn, both frozen and can cream corn. Salt, and pepper to taste. Add 2 cups of heavy cream. Broth will be thick, add 1 cup of colby jack cheese, and stir. If needed add a little whole milk if it needs to be thinned down to personal taste. Sprinkle with crisp bacon crumbles. or garnish with chopped green onion.