Total Time
50mins
Prep 20 mins
Cook 30 mins

My sister's favorite soup. The fennel gives this chowder a unique taste

Ingredients Nutrition

Directions

  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).