In large skillet or Dutch Oven, melt butter and Olive oil. Add onions, garlic, carrots and bay leaf. Sauté for 3 minutes. Add potatoes. Season with salt and pepper. Add oregano. Sauté 3 minutes. Add 1/2 of corn. With a food blender, puree soup until thick consistency. Add bacon and remaining corn. Stir well. Add 1 cup water and bring to boil. Reduce heat and simmer for 7 minutes until vegetables are tender. Add half and half. Bring to boil. Remove from heat. Add cayenne, to taste. Garnish with parsley. Serve.