5 thick bacon slices, cut into 1/2-inch pieces
4 tablespoons (about) vegetable oil
1 10-ounce package frozen corn kernels, thawed
1 cup chopped onion

3/4 cup buttermilk
1 large egg
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper

Chopped green onions
corn, cakes, topped

1 tablespoon olive oil
1 large onion, thinly sliced
1 medium fennel bulb with fronds, trimmed, bulb halved lengthwise and thinly sliced, 2 tablespoons fronds chopped and reserved
1/2 cup finely chopped peeled carrot
2 garlic cloves, minced
1 bay leaf
2 cups canned vegetable broth
1 8-ounce russet potato, peeled, cut into 1/2-inch pieces

2 cups low-fat (1%) milk
1 1/2 cups frozen yellow corn kernels, thawed
1 12-ounce piece skinless salmon fillet, cut into 1-inch pieces
corn, salmon, chowder

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup (packed) grated Parmesan cheese
1 cup reduced-fat (2%) buttermilk
2 large eggs
1 cup frozen yellow corn kernels, thawed, drained
1/2 cup chopped green onions

Nonstick vegetable oil spray
corn, cakes, parmesan