Creamy Corn, Zucchini, and Bacon Chowder

4 strips bacon, chopped
2 tablespoons salted butter
1 yellow onion, chopped
1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
5 cups yellow corn kernels (from about 4 ears corn)
2 cloves garlic, chopped
2 tablespoons fresh thyme
1/2 teaspoon smoked paprika
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 cheddar cheese
2 tablespoons chopped chives
 
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.
 
To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, and paprika. Cook another 2 minutes. Add the potatoes and broth. Cover and bring the soup to a boil.  Reduce heat and simmer 10-15 minutes, until the potato is soft.
 
Transfer half of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
 
Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most, such as basil, thyme and oregano.
 
Serves 6.
 
From Half-Baked Harvest blog, with minor changes