Rinse dried corn. Combine corn and chicken broth in large saucepan; bring to a boil. Remove from heat and let stand 2 hours. Heat to simmering; cover and cook 45 minutes. Meanwhile, cook bacon in small skillet until crisp. Drain on paper towels. Saut onion in bacon drippings until soft. Add to corn mixture and simmer 5 minutes. Add milk, sugr, salt, and pepper, and heat thoroughly. Serve garnished with bacon.