3 slices bacon, chopped
1 large onion, minced
3 cups fresh corn kernels, scraped from the cob, or frozen
3 cups whole milk
1 pound baking potatoes, peeled and diced
1 pound chicken, cubed (optional)
1 teaspoon salt
1/2 cup whipping cream
1 cup chopped mild green chiles
Fresh ground black pepper
Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes.
Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into a pot and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Set heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender.
In the saucepan, cook the chicken with salt and pepper. When done, add to soup.
Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.