Corn Chowder with Shrimp and Bacon

Corn Chowder with Shrimp and Bacon
Serves 4

6 slices bacon, lardons
6 cups fresh corn kernels (or about 24oz frozen)
1 chopped fennel bulb
2 smaller yellow squash, diced
2 cups cubed potatoes
4 cups chicken broth
8oz Small shrimp, raw
1/2 cup cream
Pinch cayenne, cumin
2 scallions, sliced thin
preparation

Saute bacon in a soup pot until crispy. Remove.
Re-heat the bacon fat and saute the vegetables for 5 minutes. Season. Add stock and simmer until potatoes are done, about 15-20 minutes.
Blend 3+ cups of the soup and add back to the pot. Add shrimp and cream and spices and simmer until shrimp are cooked. Season and add scallions and fennel fronds and bacon to finish.