- 6-12 slices thick-cut bacon-Maybe double
- 1 Tbsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 zucchini, trimmed, halved lengthwise & thinly sliced
- 4 C chicken broth
- 3 C fresh corn kernels (from about 6 ears) or 3 C frozen-maybe more
- Salt and ground white pepper
- 1 Tbsp unsalted butter
- ¼ tsp minced thyme leaves
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.
Discard all but 1 Tbsp of the bacon fat from the pot. Add the oil, onion, and garlic and saute over medium-high heat until translucent, about 5 minutes. Add the zucchini and saute for 5 minutes. Add the broth and bring to a boil. Add 2 ½ C corn kernels and cook for 5 minutes. Remove from the heat and let cool slightly.
Puree the soup in a blender. Return to the pot and season with salt and pepper.
Maybe double: In a small frying pan, melt the butter over high heat. Add the remaining ½ C corn kernels, the bacon, and the thyme. Fry, stirring constantly for 2 minutes and remove from the heat.
Serve the soup topped with the corn and bacon mixture.
William Sonoma