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45
45 Minutes
strips bacon, chopped
cup yellow onion, diced
ears sweet corn, cut from cob
cloves garlic, minced
cups chicken broth
small russet potatoes, peeled and diced
tsp kosher salt
tsp black pepper
tsp paprika
tsp dried parsley
tsp fresh thyme, minced
large zucchini, sliced and quartered
large yellow squash, sliced and quartered
cups Truly Grass Fed Aged Cheddar, shredded
cups half and half
Place a large pot over medium heat. Add bacon and cook until crispy.
Remove some bacon if you’d like to reserve some for topping, otherwise add onion and cook for another 3 minutes.
Add corn and garlic, then cook for another 4 minutes.
Pour in chicken broth and bring to medium high heat. Once broth is simmering, add potatoes, salt, pepper, paprika, parsley, and thyme. Reduce heat then cook uncovered for 10 minutes.
Add zucchini and squash. Cook until potatoes are soft.
Remove two cups of soup and pour into a blender. Blend until smooth, then add back into soup.
Stir in cheese until melted, then add half and half. Bring soup back up to temperature.
Serve hot with optional extra reserved bacon on top.
