Summer Corn Chowder

I got this yummy recipe from my good friends, the Keller's (who are phenomenal cooks!). I absolutely love the flavors of it. This time when I made it I added some sweet red pepper into the soup and as a garnish. I thought it made it even yummier! It also made it even healthier...

Sweet red peppers are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Vitamin K, Thiamin, Riboflavin, Niacin, Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.

Does it get any better than that?

Summer Corn Chowder

6 slices bacon, chopped

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

1 cup yellow zucchini or crookneck squash (about 2), diced

1 cup peeled russet potatoes, cut into 1/2-inch cubes

1/4 cup sweet red pepper, diced

3 cups (or more) chicken broth

1/2 cup whipping cream

1/4 tsp cayenne pepper

2 Tbs fresh chives, chopped

Sweet red pepper, diced

Saute bacon in large pot over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to paper towels to drain. Add corn, zucchini, and potatoes to drippings in pot; saute for 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups of the soup to a blender or food processor. Puree until smooth. Return puree to the 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.