Zucchini, Corn and Bacon Chowder

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• coarse salt and fresh black pepper
• 5 cloves garlic, minced
• 2 medium-ish zucchini, peeled and cubed
• 2 cups corn
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 2 cups chicken broth
• 8 slices cooked crispy bacon, chopped

Instructions

1. In a large, heavy-bottomed saucepan melt butter and olive oil over medium-low heat. Add onion, saute until translucent, add garlic and season well with salt and pepper; saute until fragrant.
2. Add zucchini, corn, parsley, thyme and chicken broth. If needed add water to cover the zucchini and corn. Season again with salt and pepper. Bring to a slow simmer and cook 20 minutes.
3. Use an immersion blender to puree the soup or a stand blender. Hold the top down with a kitchen towel so it doesn't blow off from the steam.
4. Serve hot or at room temperature with bacon crumbled over top.