Summer Corn Chowder With Bacon

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Prep time: 35 minutes
Cook time: 35 minutes
Serves: 6

Peggy Walsh of Antelope enjoyed the corn chowder served at Lucille's in Rocklin. She was hoping for the recipe or one similar.

Although we haven't received Lucille's recipe, Robyn Dahlgren of Sacramento shared this one, which comes from the June 2004 issue of Bon Appétit. Dahlgren recommends fresh corn, but canned corn will work, too.

• Ingredients:

6 slices bacon, chopped

6 cups fresh corn kernels (cut from 6 to 8 ears)

1½ cups chopped fresh fennel bulb

1 cup ½-inch cubes of peeled russet potatoes

3 cups (or more) low-sodium chicken broth

½ cup whipping cream

¼ teaspoon cayenne pepper

Salt and pepper, to taste

2 tablespoons chopped fresh chives

• Instructions:

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel and potatoes to drippings in pot; sauté five minutes. Add 3 cups broth and simmer, uncovered, over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to a blender. Holding blender top firmly, purée until smooth. Return purée 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.

• Per serving: 279 calories; 10 grams protein; 37 grams carbohydrates; 13 grams fat (7 saturated, 4 monounsaturated, 2 polyunsaturated); 34 milligrams cholesterol; 198 milligrams sodium; 5 grams fiber; 1 gram sugar; 39 percent calories from fat