Creamy Corn Chowder Soup with Zucchini & Green Chiles

Servings: 5-6

• 6 strips Bacon, chopped
• 1 tbsp. Olive Oil
• 2-3 New Mexico Green Chiles, de-seeded and chopped
• 2 cups Corn Kernels, about 4 corn cobs
• 2 large Zucchini, chopped
• 2-3 Yukon Gold Potatoes, chopped
• ½ medium Sweet Onion, finely chopped
• 2-3 Garlic Cloves, minced
• 1 tbsp. Fresh Thyme Leaves
• ½ tsp. EACH: Salt, Black Pepper + Paprika
• 4 cups Vegetable Broth
• ¾ cup Whole Milk
• 1/3 cup Heavy Cream
• ½ cup Aged Cheddar Cheese, shredded
• (Optional) 2 tbsp. Honey

1. In a large soup pot over medium-high heat, add the chopped bacon. Cook until crispy and golden, then remove the bacon. Keeping about 1 tablespoon bacon grease, remove any excess.
2. Add the olive oil, chopped New Mexico Green Chiles, corn kernels, chopped zucchini, potatoes, onions, minced garlic, thyme, salt, black pepper, and paprika. Sauté for 4-5 minutes, until the zucchini is slightly golden and tender.
3. Add the broth, bring to a boil, then simmer 5-6 minutes, until the potatoes are fork tender.
4. Using a slotted spoon, transfer 3/4th of the vegetables to a food processor or high-speed blender. Blend until smooth. Transfer back into the soup pot.
5. Stir in the milk and heavy cream. Stir in the cheddar cheese now or add later when garnishing. Stir in the honey.  
6. Reheat the soup until slightly thickened and warm, about 4-5 minutes.
7. Serve warm with fresh herbs, the crispy bacon, and (optional) shredded cheddar cheese to enjoy!