This is a summertime classic, best enjoyed when the corn is fresh, sweet and flavorful. If, however, you're craving a burst of summer flavor in the depth of winter frozen corn kernels make a suitable substitute.

Corn Chowder

6 slices smoked bacon
2 tablespoons unsalted butter
1 yellow onion, diced
3 large ribs celery, diced
1 large carrot, diced
1 jalapeno pepper, seeded and finely chopped (optional)
5 cups chicken stock
2 cups diced red skin or new potatoes
6 cups fresh corn or three 10-ounce packages frozen corn, thawed
3/4 cup heavy cream (can substitute light cream or half-n-half if desired)
Pinch cayenne pepper
Salt and pepper to taste

1. Using a large soup pot fry bacon until crisp and remove from heat, patting excess fat off with paper toweling.
2. Add butter to the pan and melt with bacon drippings. Add onion and celery, carrot and jalapeno if using and cook until vegetables are just tender.
3. Add stock to soup pot and then potatoes. Cook until potatoes are tender.
4. Puree 4 cups of the corn in a blender adding a small amount of hot stock while blending. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
5. Add pureed corn, 2 cups remaining whole kernels, and cream. Add pinch of cayenne and adjust seasonings to taste.
6. To serve, garnish individual bowls with the cooked crumbled bacon.

Serves 4.