Corn and Zucchini Chowder

This was a delicious way to get my kids to eat plenty of veggies.  I went heavy on the zucchini and summer squash, and light on the corn.  Yum!  Great way to start the fall!

• 1 TBS butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion
• 2 celery ribs, chopped 
• 1 medium carrot, peeled and chopped
• 2 cloves minced garlic
• 1/2 tsp thyme
• 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
• 4 cups water
• 1 bay leaf
• 4 ears of sweet fresh corn, kernels cut from the cob (I used two cans instead of fresh)
• 1 medium zucchini, diced into 1/2 inch cubes
• 1 cup half and half
• salt and pepper to taste
• a few dashes of cayenne pepper
• chopped fresh parsley for garnish, if desired

1. In large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.  Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 mins.  
2. Add onion, celery, carrots, garlic, and thyme.  Cook until veggies begin to soften, about 5 mins, stirring occasionally.  
3. Add sweet potatoes, water, and bay leaf.  Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 mins, or until the sweet potatoes are halfway cooked.
4. Add zucchini and corn; season with salt, pepper, and cayenne to taste.  Simmer for an additional 8-12 mins, or until vegetables are completely tender.  
5. Discard the bay leaf, and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.  Stir the mixture back into the pot.  Add half and half and cook just until heated through.  Taste for salt and pepper.
6. Serve garnished with chopped parsley and a sprinkle of cayenne, if desired.