Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.

Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.

While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.

Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.