Corn And Bacon Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 slices bacon, chopped
• 6 cups fresh corn kernels (cut from 6 to 8 ears i've also used frozen corn with good results)
• 1 1/2 cups chopped fresh fennel bulbs
• 1 cup diced yellow zucchini or 1 cup crookneck yellow squash (about 2)
• 1 cup peeled russet potato, 1/2 inch cubes
• 3 cups low sodium chicken broth (or more)
• 1/2 cup whipping cream
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh chives

Recipe

• 1 sauté bacon in large pot over medium-high heat until crisp and brown.
• 2 using slotted spoon, transfer bacon to paper towels to drain.
• 3 add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes.
• 4 add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes.
• 5 transfer 3 cups soup to blender.
• 6 holding blender top firmly, puree until smooth.
• 7 return puree to soup in pot.
• 8 stir in cream and cayenne.
• 9 bring chowder to simmer, thinning with more broth if too thick.
• 10 season to taste with salt and pepper.
• 11 ladle chowder into bowls and sprinkle with bacon and chives (if desired).