Light Corn Chowder

Ingredients:

• 1 Tbsp. butter
• 10 strips bacon, chopped
• 1 Tbsp flour
• 1 medium sweet yellow onion chopped
• 2 celery ribs, chopped
• 1 medium carrot, peeled and chopped
• 3 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2-4 russet potatoes, peeled, diced into cubes
• 32 oz chicken stock
• 1 bay leaf
• 4 ears of sweet fresh corn, (frozen is fine)
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 cup half and half
• salt and fresh ground black pepper
• chopped fresh parsley, to garnish
• cayenne pepper, to serve, optional

Instructions:

1. In a large pot, melt butter over medium heat. Add bacon and cook until brown, about 3-4 minutes. Then add the flour and stir until it reaches a light brown color.
2. Add onion, celery, carrots, garlic, and thyme. Cook until the vegetables begin to soften, stirring a few times. About 5 minutes.
3. Add potatoes, stock, and bay leaf. Raise the heat to medium-high and bring to a simmer, then lower the heat and simmer for 10 minutes or until the potatoes are slightly cooked through.
4. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
5. Discard the bay leaf and then transfer 2 cups of chowder to a blender, or use an immersion blender if you have one; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper.