A delicious Summer veggie chowder easily made at home.
Cut kernels from cob.
In a pot or sauce pan, melt butter on medium high heat and cook bacon for 3-4 minutes or until browned.
Add the chopped onion, celery, carrots, garlic, and thyme. Saute for 5 minutes.
Add the potatoes, water, and bay leaf. Simmer for 8-10 minutes.
Add the zucchini, cut corn, salt and pepper to taste. Simmer for another 8-10 minutes.
Remove the bay leaf and puree 2 cups of the chowder in a blender and stir back into the pot to thicken. Add half and half and stir.
Serve warm topped with chopped parsley.