Zucchini Corn Soup with Bacon

Ingredients: 

• 6 slices of thick-cut bacon
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, chopped
• 2 zucchini, trimmed, halved lengthwise and sliced
• 4 cups chicken broth
• 3 cups of fresh corn kernels (about 6 ears)
• Salt and ground pepper
• 1 tablespoon unsalted butter
• 1/4 teaspoon chopped thyme leaves

Instructions:

1. In a large, heavy pot, cook the bacon over medium heat, turning once until crispy, about 8 minutes. Transfer to paper towels to drain. Let cool, then cut into bite-sized pieces. set aside.
2. Discard all but 1 tablespoon of bacon fat from the pot. Add the oil, onion and garlic and saute over medium-high heat until translucent, about 5 minutes.
3. add the zucchini and saute for 5 minutes. Add the broth and bring to a boil. 
4. Add 2 1/2 cups of corn kernels and cook for 5 minutes. Remove from heat and slightly cool.
5. Working in batches, puree the soup in a blender. Return to pot and season with salt and pepper.
6. In a small frying pan, melt the butter over heat. Add the remaining 1/2 cup corn kernels, bacon and thyme. Fry, stirring constantly, for 2 minutes and remove from heat.
7. Serve the soup topped with the corn and bacon mixture.