Peel the garlic, potato and onion.
Finely dice and onion and garlic, and cut the potato into small cubes.
Place the fish into a pan, pour over the milk and bring slowly to the boil, then remove from the heat, cover, and leave for five minutes. Carefully take the smoked haddock out with a slotted spoon and set to one side, but keep the milk as we will need it later.
Meanwhile boil the corn for 5 to 6 minutes until tender and then remove and leave it to cool, also conserving the water.
Remove the sweet corn kernels from the cob with a knife.
Slice the bacon into thin strips and fry in a separate frying pan until crispy, then also set aside on a plate with some kitchen paper to absorb any excess fat.
Place the butter in a thick bottom casserole or soup pan and heat over medium.
Add the onions and once translucent, add the garlic and potato for another 1-2 minutes.
Pour over the reserved cooking water and bring to a gentle boil and allow the flavours to infuse for 10 to 15 minutes until the potato is tender.
Using a potato masher, gently mash the potato into the liquid and then stir in the reserved milk.
Turn down the heat to low and stir in the sweetcorn and flaked the fish to slowly reheat them.
Season to taste - you may need more salt than you think as the milk and potato will have absorbed a lot of it.
Ladle the soup into warm bowls and sprinkle with the crispy bacon and chopped parsley.