Creamy Corn, Zucchini, and Bacon Chowder

Creamy Corn, Zucchini, and Bacon Chowder

5 strips thick cut bacon, chopped

2 tablespoons salted butter

1 yellow onion, chopped

1 ½ medium zucchini or yellow squash, chopped (about 2 cups chopped)

3 cups yellow corn kernels (frozen)

3 cloves garlic, chopped

2 tablespoons fresh thyme

½ teaspoon smoked paprika

red pepper flakes, to your taste

2 medium russet potatoes, peeled and chopped (about 2 cups chopped)

kosher salt and black pepper

4 cups low sodium chicken broth

1 cup whole milk or heavy cream

1 tablespoon honey

1 cup shredded gouda cheese

½ cup shredded cheddar cheese

2 tablespoons chopped chives

1. 1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.

   2. To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, paprika, and a big pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and broth. Cover, and bring the soup to a boil, simmer 10-15 minutes, until the potato is soft.

   3. Transfer 1/2 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and both cheeses, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.

   4. Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most. I use basil, thyme and oregano. Enjoy!

2.