Squash and Corn Chowder

• 3 medium ears of corn, husks and silks removed
• 1 pound of bacon, cut in 1/2-inch pieces
• 1 medium onion, chopped
• 1 jalapeno pepper, finely chopped
• 1 garlic clove, minced
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 large yellow squash, pureed
• 1 pound red potatoes, cut into 1/2-inch pieces
• 3 small tomatoes, seeded and diced
• 4 cups vegetable broth 
• 2 cups low-fat milk

1.  Cut kernels from corncobs, reserving the cobs.

2.  In a soup pot, cook bacon over medium heat until browned.  Transfer bacon to a paper towel lined plate to drain.  When cool enough to handle, crumble bacon pieces.

3.  Add onion and jalapeno to bacon drippings in soup pot.  Stir and cook until onion is tender, about 5 minutes.  Add garlic, cook 1 minute longer.  Whisk in flour, salt, and pepper, cook for 1 additional minute.

4.  Stir in the pureed squash, potatoes, corncobs, corn kernel, tomatoes, and broth; heat to boiling.  Reduce heat, cover, and simmer until potatoes are tender; 10-15 minutes.

5.  Discard corncobs from soup pot.  Stir in the cooked bacon and milk.  Heat through and serve.