Zucchini Corn Chowder with Bacon

Cook the bacon over medium heat in a large Dutch oven or soup pot until crispy. Remove from the pot with a slotted spoon and place on a paper towel lined plate.

Add the white and light green parts of the green onion (reserve dark green scallions for finishing) and celery to the bacon grease and cook for 3-5 minutes until softened. Add the garlic, smoked paprika and thyme and cook 30 seconds longer.

Add the chicken stock to the pot and bring to a boil. Add the potatoes and cook for 3-5 minutes or until halfway cooked. Add the red bell pepper, zucchini and corn and cook 5-7 minutes more or until tender. Remove from heat.

Transfer roughly half of the soup to a blender or food processor and process until smooth. Add the pureed soup back to the pot, then stir in the half and half and season with salt and pepper to taste. If the soup isn't quite warm enough, heat it gently on the stove top until it reaches the desired temperature.

Stir the scallions into the soup or simply use them as a garnish with the crumbled bacon. Serve and enjoy!