Holland's Corn Chowder
  • 6 slices bacon, finely chopped
  • 10 Cans yellow corn, drained
  • 1 1/2 cups chopped fresh fennel bulb
  • 1 cup diced yellow squash (about 2)
  • 2 cups 1/2-inch cubes russet potatoes
  • 1 yellow onion chopped
  • 4 cups (or more) chicken stock (or one large can)
  • 1 cup whipping cream
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1 few dashes of Tabasco
  • 1 tbsp. salt
  • 2 tbsp. fresh cracked black pepper
  • chives
  1. Fry bacon in large pot over medium-high heat until crisp and brown. Transfer bacon to a plate with a paper towel to drain. Add corn, fennel, yellow squash, chopped bacon, and potatoes to drippings in pot; sauté 5 minutes. Add 4 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 5 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream, cayenne, red pepper flakes, black pepper, salt, and Tabasco. Bring chowder to simmer, thinning with more broth if too thick. Garnish finished chowder with bacon and chives.