Cook bacon in a large pot over medium heat until crispy.

Remove with a slotted spoon; set aside, leaving fat in pot.

Sauté mushrooms in bacon fat until soft.

Add potatoes and broth; bring to a boil. Reduce heat; simmer 15 minutes, until potatoes are tender.

Stir in frozen corn, milk, and cooked bacon.

Simmer 5 more minutes, until heated through.