One of my favorite things about summer is getting local, farm-fresh veggies. My dream retirement home would allow me to have a vegetable garden. But for now, we go to the pop-up farmer’s market in the summers. This soup is a great way to enjoy all the yummy summer veggies.

INGREDIENTS

• 1/2 white or yellow onion diced
• 3 ribs celery diced
• 3 cloves garlic minced
• 2 large or 3 medium russet potatoes cubed
• 5 ears of corn, cut from cob
• 5 cups chicken broth
• 6 strips bacon, cooked and chopped. (microwave brand bacon is fine)
• 2 cups half & half or whole milk
• 1 large zucchini cubed
• 1 large yellow squash cubed
• 1/2 tsp black pepper
• 1 tsp salt
• 1/4 tsp thyme
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/8 tsp cayenne (this isn’t going to make it spicy at all. It’s just a little zing of flavor)

INSTRUCTIONS

• Over medium heat, add your chopped bacon to your Dutch oven or stew pot. If you’re using raw bacon, cook for about five minutes. If using microwave bacon direct from package, it’s already fully cooked. Add a tbs of butted to your pan and then you bacon. You don’t need to cook it, just get it sizzling and move to the next step.
• Add onion and celery. Cook for 3 minutes
• Add corn and garlic, cook for 4 minutes
• Turn to medium-high heat and add chicken broth
• Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and cayenne. Reduce heat to medium and cook for 10 minutes.
• Add zucchini and yellow squash. Cook 15 minutes.
• Transfer 2 cups of chowder to a food processor, ninja or blender. Puree until smooth. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
• Let the chowder rest for 10 minutes before serving.