Start by cooking bacon in a large pot over medium heat until crispy. Reserve the bacon for later. If there is too much bacon grease, remove all but 1 tablespoon.
Next, add butter, onion, and zucchini to the pot and cook for 5 minutes until fragrant. Then add corn, garlic, thyme, paprika, and red pepper flakes and cook for 2 more minutes. Add potatoes and broth, cover, and bring to a boil. Let it simmer for 10-15 minutes until the potatoes are soft.
Transfer half of the chowder to a blender and blend until smooth, then return it to the pot. Stir in cream, honey, and both cheeses and cook for 5 minutes until the cheese melts and the chowder thickens. Add chives and remove from heat.
Finally, serve the chowder in bowls and top with bacon, cheese, and fresh herbs such as basil, thyme, and oregano. Enjoy!
This creamy corn zucchini and bacon chowder is a comforting bowl of goodness swimming in a velvety, flavorful broth. Make the perfect appetizer to go along with this chowder and try these Zucchini Cakes as well!
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