Cook bacon in a cast iron skillet over medium heat until done. Remove from the pan and drain on a paper towel and set aside.

Pour off all but 2 tablespoons of bacon drippings and saute the chopped onion in the drippings about 5 minutes or until tender.

Stir in the corn and cook 5-7 minutes, stirring occasionally.

Remove the corn and onion mixture from the skillet and set aside.

Melt 3 tablespoons butter in the skillet and whisk in 3 tablespoons all purpose flour.

Cook the flour and butter mixture about 5 minutes while continuing to whisk.

Gradually whisk in the half and half until smooth.

Add the corn and onion mixture back to the flour mixture and season with salt and pepper.

Cook 5 minutes until thickened.

Remove from the heat, crumble the bacon and chopped basil on top.

Serve immediately.