SUMMER CORN CHOWDER WITH BACON

6 slices bacon chopped

6 cups fresh corn kernals cut from 6 or 7 ears (be sure to add cobs to the soup)

OR frozen corn

1 1/2 cups chopped fresh fennel bulb

1/2 cup finely chopped red sweet bell pepper

1 finely chopped shallot

1 cup diced yellow or green zucchini or crookneck squash (about 2)

1 1/2 cups diced peeled russet potatos

4 cups chicken broth (homemade preferred)

1/2 cup heavy, cream (whipping cream) OR half and half

dash cayenne pepper

2 Tbsp. chopped fresh chives

1 tsp. salt

freshly ground black pepper

METHOD:

Saute bacon in large heavy bottomed pot til crisp and brow. Using a slotted spoon, transfer the bacon to a paper towel to drain.

Add corn, cobs if using, fennel, zucchini, bell pepper, shallot and potatoes to the drippings in the pot and saute for about 4 minutes.

Add 4 cups broth and simmer partially covered for about 20 minutes.

Transfer 3 cups of soup to a blender. Hold top firmly and puree til very smooth.

Return pureed soup to the pot and stir in the cream and cayenne pepper.

Add salt and pepper. Heat through and serve topped with bacon and fresh snipped chives.