Cook bacon in a large skillet over medium heat, stirring often, 12 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels.
Carefully pour hot drippings through a fine wire-mesh strainer into a large Dutch oven; heat drippings over medium heat. Cook onion and next 3 ingredients in hot drippings, stirring occasionally, 7 minutes or until tender. (Do not brown onion.) Add corn; cook, stirring occasionally, 5 minutes. Add chicken broth, salt, and black pepper. Bring to a boil; reduce heat to low, and simmer 30 minutes. Remove from heat.
Process mixture with a handheld blender until almost all of mixture is mostly pureed. (Leave a few kernels whole.) Stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Serve with bacon, avocado, tomato, and parsley.