Southwestern Corn Chowder

A great summer soup.

4 ounces bacon (5 or 6 slices), cut into 1/2 inch pieces
1 medium onion, diced
1 large carrot, diced
2 celery stalks, diced
1 fresh small poblano chile, seeded and cut into 1/4 inch dice
coarse sea salt
1/2 t ground cumin
freshly ground black pepper
pinch of red chile pepper flakes
1 c dry white wine
1 lb yukon gold potatoes, peeled and cut into 1/2 inch cubes
5 c chicken stock
3 c fresh corn kernels, about 6 ears
1 c heavy cream
note from Christy: it also calls for 1/4 c fresh cilantro, plus more for garnish, but it can be done without it

1. In a lrg pot or soup pan, add the bacon and cook until crisp, about 5 minutes.
2. Cook onions until softened, 4 min. Add carrot, celery, and chile pepper and cook until tender, about 5 minutes. Stir in 1 t salt, the cumin, 1/4 t black pepper, and the red pepper flakes. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock and bring to boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.
3. Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. (If you want to add the cilantro, add it here.) Season with salt and pepper. Garnish with reserved bacon pieces.