Corn and Wild Rice Chowder

Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and set aside. Stir the onion into the bacon drippings and cook until the onion is soft and tanslucent, about 5 mintues. Puree 1 cup of the corn with 1 cup of the milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with 1 tsp of salt. Reduce the heat to medium low and cook for 10-15 minutes. Stir in the cream and the wild rice. Add pepper and perhaps a bit more salt. Spoon into bowls, top with chives and the reserved bacon, then serve.