Zucchini corn chowder

The edges of the days are starting to feel like autumn, and with that comes soup weather. Recently, we enjoyed this lighter version of a chowder that utilizes the best of summer produce. The sweetness of fresh corn makes a rich, comforting bowl, but don't be afraid to also throw a little spicy pico de gallo made with garden tomatoes on top for a delicious flavor contrast.

Zucchini Corn Chowder

5 slices bacon, cut into 1/2-inch pieces

1 small onion, chopped

1/2 of a red bell pepper, chopped

1-2 cloves garlic, minced

3 small zucchini, sliced into half moons

1 tablespoon flour

4 ears fresh sweet corn, divided

2 cups milk, divided

1 cup heavy cream (use all milk, if you want a lighter soup)

1 teaspoon fresh thyme, chopped

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup shredded extra-sharp cheddar cheese

green onions or chives, sliced as garnish

Cut corn from the cobs; reserve the corn from 2 ears. Cook bacon in a large, heavy pot until crisp. Remove bacon from pan and set aside, reserving 2 teaspoons drippings in pan. Add onions and red peppers to the drippings; cook until onions are translucent. Add the garlic and the squash to the drippings and saute until tender. Stir in 1 tablespoon flour to absorb any extra bacon drippings and create a bit of a roux.

Place corn from 1 ear and 1 cup milk in a blender; process until smooth. Add pureed mixture and reserved corn and cream to the pan. Bring to a near boil to thicken slightly.

Add bacon and thyme; season with salt and pepper. Cook 5 minutes or until heated through, stirring constantly.

To serve, top each bowl with green onions and cheese.

(Serves 4)

Tip from Fran Alternatively, serve topped with spoonfuls of fresh pico de gallo and corn chips to cut the sweet richness of the chowder.