• 4 tablespoons butter
• 2 strips bacon, chopped
• 1 yellow onion, chopped
• 2 celery ribs, diced
• 1 handful baby carrots, diced
• 4 garlic cloves, minced
• 1/2 teaspoon thyme
• 2 medium russet potatoes, chopped into 1/2” cubes
• 4 cups chicken broth
• 1 bay leaf
• 4 ears sweet corn, husked and kernels removed
• 1 medium zucchini, diced
• 1 1/2 cups half and half
In a heavy Dutch oven, melt butter. Add bacon and cook until bacon renders its fat and begins to brown, about 5 minutes.
Add onion, celery, carrots, garlic, and thyme. Cook until vegetables begin to soften, stirring occasionally.
Add potatoes, broth, and bay leaf. Raise the heat to medium-high and bring to a simmer. Lower the heat to medium and simmer until the potatoes are halfway cooked.
Add zucchini and corn. Season with salt and pepper to taste. Simmer for 15 minutes until the vegetables are completely tender.
Discard the bay leaf and transfer 2 cups of the soup to a blender or food processor. Purée until smooth and return to the soup. Add half and half and cook until just heated through.
Serve with cayenne pepper and Parmesan cheese.