Sweet Corn Pasta with Dill, Bacon, and Mushrooms

2 lbs Whole Kernel Corn I used 4 ears fresh corn, and 2, 14 oz cans. Basically, use what you have.
1 ½ cups chicken stock
1 pound linguine pasta
1 tablespoon olive oil
6 slices bacon chopped
8 oz sliced button mushrooms
4 scallions chopped
½ cup red onion diced
3 cloves garlic minced
¼ teaspoon crushed red pepper flakes
1 tablespoon dried dill week
Juice of 1 lemon
½ cup parmesan cheese
2 tablespoon butter I unfortunately had to use a butter sub. for the hubby, but PLEASE use real butter if you can

Puree half of the corn in a blender or food processor with the chicken stock. Bring a large pot of water to a boil for the pasta, salt the water, and cook until tender.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the bacon and cook until crispy. Drain and reserve the bacon, and pour off all but about 2 tablespoon of the drippings. Return pan to heat and add mushrooms. Season with salt and pepper and cook until slightly carmelized, then add the corn. Cook until the corn starts to slightly brown around the edges, about 5-6 mins. Add in the onions, garlic, and red pepper and cook until onions are tender. Stir in puree and heat through. Finish sauce with dill, lemon juice, parmesan cheese, and butter. Add pasta to sauce and toss until all is combined. Season to taste with salt and pepper. Add in a little of the starchy pasta water if sauce is too thick. Serve with parmesan cheese and bacon on top.