In a large saucepan fry the bacon until cooked and starting to crisp, remove about a quarter to garnish. Add the onion and lightly fry. Add the wine to remove the bits sticking on the bottom of the saucepan.
Add the potato and chicken stock to the bacon and onion then simmer until the potato is cooked and starting to fall apart. Using and immersion blender puree the potato soup.
Add the creamed corn and bring back to a boil, then serve garnished with the reserved bacon.