Ingredients:

  • 4 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium russet potato, peeled and diced into 1/2 inch cubes
  • 4 cups fresh corn kernels
  • 2 medium zucchini, diced into 1/2 inch pieces
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 cup half-and-half
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat a large Dutch oven or stockpot over medium heat. Fry the diced bacon until mahogany-colored and crispy.
  2. Add the butter to the bacon fat and stir in the diced onion. Sauté for about 5 minutes until the onion becomes translucent.
  3. Stir in the minced garlic and diced potato and cook for another 2 minutes.
  4. Stir in the corn kernels, zucchini, dried thyme, and smoked paprika.
  5. Pour in the broth and increase the heat to bring the soup to a gentle boil.
  6. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender and zucchini is soft.
  7. Use an immersion blender to partially puree the soup, blending only a portion to create a creamy base while keeping some chunks of corn and zucchini intact.
  8. Stir in the half-and-half, fresh lemon juice, and chopped parsley. Season with salt and black pepper to taste.