Ingredients
6
cups fresh corn kernels(cut from 6 to 8 ears)
1
1/2 cups chopped fresh fennel bulb
1
cup diced yellow zucchini or crookneck squash (about 2)
1
cup 1/2-inch cubes peeled russet potatoes
3
cups (or more) low-salt chicken broth
2
tbsp chopped fresh chives
Directions
1.
Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.
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