I created this recipe early last fall. The in-between time of year when the days are shorter and have a slight chill to them, you have a few more weeks left of summer produce, you're not quite ready for heavy winter food...yet you've moved past salads and outdoor grilling. Most of the corn chowder recipes I've seen out there are filled with heavy milk, cream, and potatoes. I wanted a corn soup, but something a little lighter. A little more summery. A little more "in between." It's a little tangy from the lime and chiles, salty and smoky from the bacon, and nice and sweet from the fresh corn. Rather than adding milk or cream, I just blended half the soup, that way it's thick, but not heavy.

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