Recipe

1. Fry the bacon in a large saucepan over medium high heat until crisp and brown.

2. Remove the bacon with a slotted spoon and reserve on a paper towel. Place the onions in the bacon dripping and saute until translucent, about 5 minutes.

3. Puree 1 cup of corn with 1 cup of milk in a blender.

4. Pour the mixture into the pan and add the remaining corn and milk along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium low and cook for 10 to 15 minutes, or until the potatoes are fork tender. Stir in cream and the green chilies. Add salt and pepper to taste. Ladle the chowder into bowls and garnish with chives and the reserve bacon.