Easy Corn and Crab Chowder

1 russet potatoes, peeled and cubed
1/2 onion, chopped
1 (15 ounce) can creamed corn
1/3 cup all-purpose flour
2 tablespoons butter
5 slices bacon, diced
1 (6 ounce) can crab meat, drained
1 1/2 cups milk
1/4 cup dry white wine (optional)
1 cube chicken bouillon
salt and pepper to taste

Directions
1 Wrap potato cubes in plastic wrap, and microwave for 30 
seconds. Set aside.
2 In a saute pan, cook bacon over medium heat until 
heated through, and add chopped onions. Cook and stir until 
onions are clear. Stir in crab meat and parsley flakes. Set aside.
3 Meanwhile, melt butter in a large stock pot over low 
heat. Whisk in flour until mixture becomes creamy and takes 
on a eggshell color. Continue to cook for a few more 
minutes, stirring occasionally. Stir in wine. Dissolve 
chicken bouillon in milk; when the floor mixture is crumbly, 
slowly whisk in the milk. Mix well in order to eliminate 
all lumps.

4 When the mixture is creamy and hot, stir in bacon 
mixture, cubed potatoes, and creamed corn. Season with salt 
and pepper to taste, and simmer for 10 minutes.
5 For a creamy curry variation add 2 tablespoons curry 
powder after adding the wine to the flour mixture, and 
substitute cooked, cubed chicken for the bacon.