Slice the kernels off the cobs. Reserve 6 of the cobs, and break them in half. Pour the milk and cream into a large saucepan. Add the broken Corn cobs and bring it to a simmer. Take the pan off of the heat and set aside.
Sweat half of the Corn kernels in butter until tender over a low flame. Purée the Corn kernels in a blender and strain. Strain the milk mixture, discarding the Corn cobs. Add the puréed Corn to the milk mixture in the saucepan. Keep warm. Cook the bacon until crispy and remove with a slotted spoon, reserving the bacon fat. Add the remaining vegetables, saffron and Corn to the bacon fat in the pan and cook until tender. Add to the milk mixture. Stir in the cooked bacon and the fresh, chopped tarragon. Serves 4.