INGREDIENTS:

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

INSTRUCTIONS:

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.