Summer Fresh Corn and Zucchini Chowder

Recipe By :Katya @ http://www.littlebroken.com

Serving Size  : 6  main course, 8 soup course
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  1   Tbsp.  butter
  2  strips  bacon -- chopped
  1  cup  chopped yellow onion -- about ½ large onion
  2  celery ribs -- chopped (1/3 cup)
  1  medium  carrot -- peeled + chopped (1/2 cup)
  2  cloves  Garlic -- minced
  1/2 Teaspoon  Dried Thyme
  2  medium  russet potatoes -- (1 lb.) peeled, diced into ½-inch cubes
  4  cups  water
  1  bay leaf
  4  ears  sweet fresh corn -- husk + silk removed and kernels cut from cob (2¾ cup corn)
  1  medium  zucchini -- diced into ½-inch cubes, (1½ cups)
  1  cup  half and half
  salt and fresh ground black pepper
  chopped fresh parsley -- to garnish
  cayenne pepper -- to serve, optional

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; 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.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.