Summer Corn and Zucchini Chowder

1 tablespoon butter

2 strips bacon, chopped

1 cup chopped yellow onion

2 celery ribs, chopped

2 carrots, peeled and chopped

2 garlic cloves, minced

1/2 teaspoon dried thyme

2 medium russet potatoes, peeled, diced into 1/2-inch cubes

4 cups water, vegetable stock, or chicken stock

1 bay leaf

4 ears of sweet fresh corn, husk and silk removed, kernels cut from cob (2 3/4 cup corn)

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

In a large soup pot, 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; season with salt and pepper, to taste, and 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, if desired.