Corn and Bacon Chowder

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

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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

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).