Cook bacon in saucepan over medium heat, stirring occasionally, until browned. Transfer to small bowl; set aside. Do not pour off bacon fat.
In same saucepan, melt butter. Add onions, celery and bell pepper. Sauté over medium heat until vegetables are softened. Add corn and broth; increase heat to high. Bring mixture to a boil.
Reduce heat to low; simmer mixture for 15 minutes until vegetables are tender. Stir in Cream Sauce Base, salt, pepper and reserved bacon. Continue cooking, stirring occasionally, until flavors are blended and temperature reaches 165ºF.