Corn Potato Chowder

Ingredients

• 6 slices bacon
• 6 cups fresh corn kernels
• 2 leeks, chopped (enough for two cups)
• 2 minced garlic cloves
• 1/2 cup diced onion
• 1 zucchini, chopped (enough for about 1 cup)
• 3 potatoes, chopped (enough for about 2 cups)
• 3 cups chicken broth
• 1/2 cup whipping cream
• 1/4 teaspoon cayenne pepper
• fresh chives, chopped (about 2 tbsp.)
• 5 roma tomatoes

Directions

1. 1

   Saute the bacon in a large pot or deep skillet over medium-high heat until crisp and brown. Transfer bacon (using slotted spoon) to paper towels to drain. Once the bacon cools, chop the bacon (or chop before cooking - up to you).

2. 2

   Add corn, leeks, garlic cloves, onion, zucchini, potatoes to the bacon drippings and saute for about 5 minutes.

3. 3

   Add the 3 cups of chicken broth to the sauteed vegetables and simmer uncovered over medium heat until vegetables are tender - about 20 minutes.

4. 4

   Transfer 3 cups of the soup to a blender and puree until smooth.

5. 5

   Return the puree to the soup in the pot/skillet. Stir in cream and cayenne pepper.

6. 6

   Bring the chowder to a simmer and thin it with more broth if it's too thick.

7. 7

   Season to taste with salt and pepper. Ladle the chowder into bowls and sprinkle with chopped tomatoes, bacon and chives.