Corn and Green Chile Chowder

Directions

1. 1
   Fry the bacon in a large saucepan over medium heat until brown and crisp.
2. 2
   Remove the bacon with a slotted spoon and reserve.
3. 3
   Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes.
4. 4
   Puree 1 cup of corn with 1 cup of milk in a blender.
5. 5
   Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt.
6. 6
   Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender.
7. 7
   Stir in the cream and the green chile.
8. 8
   Add salt and pepper, to taste.
9. 9
   Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.