This recipe was inspired by the corn chowder served at Dinosaur Bar-B-Que and that recipe can be found in the cookbook, Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke. While most think that potato soups (unless it is a vichyssoise) should be served in the colder months, I absolutely love to serve this chowder on a summer night by the ocean, when the temps hover around 70 degrees. It provides just enough warmth to sooth the soul without breaking a sweat. Fresh corn is definitely the way to go here and don't skimp on the bacon either!

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