6 slices bacon, chopped
6 c. fresh corn kernels(cut from about 6 ears)
1 c. diced crookneck squash
1 c. cubed peeled russet potatoes
3 c. chicken broth
1/2 c. whipping cream
1/4 tsp. cayenne pepper
Sauté bacon in large pot over medium heat until crisp. Transfer bacon to paper towels to drain. Add corn, squash, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until veggies are tender, about 20 minutes. Transfer 3 cups soup to blender; 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.