Sweet Corn & Zucchini Chowder

Instructions

1. In a large pot over medium-high heat, cook the bacon until crispy. Remove the bacon with a slotted spoon onto a paper towel-lined plate and set aside.
2. Add the onion and pepper to the bacon grease and cook for 5 minutes, or until soft and slightly browned. Add the zucchini and cook for a few minutes until golden.
3. Add the smoked paprika, salt and pepper and stir to combine. Add 2 tablespoons of butter and stir to melt and coat the veggies. Stir in the flour.
4. Add the broth, a little at a time, stirring as you go.
5. Add half the corn to the soup, and using a food processor or blender (I used my immersion blender in a tall jar,) roughly pureé the rest of the corn. Add it to the soup.
6. Bring the soup to a boil and then reduce the heat to low, simmering for a few minutes.
7. Before serving stir in the half and half, adding more salt or pepper to taste.
8. Top with crisped bacon and cheese.