I was looking for a recipe to use up the fresh corn I hadn't gotten around to making yet, and my abundance of summer squash. I found this recipe on epicurious.com and it is a keeper. We all really liked it. Tyler didn't even need encouragement to finish his bowl.
Summer Corn Chowder with Bacon
-Adapted from a recipe on epicurious.com
6 slices bacon
6 cups fresh corn kernels (cut from 6-8 ears)
1 small yellow onion, diced (the recipe called for fennel)
1 cup diced summer squash
1 cup 1/2-inch cubes peeled russet potatoes
3 cups turkey broth (it's what I had on hand - it calls for chicken broth)
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
salt and pepper to taste
2 Tablespoons chopped fresh chives
Sauté bacon in large pot over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain. Add corn, onion, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, 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. Ladle chowder into bowls and sprinkle with bacon and chives.