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Corn and Zucchini Garden Chowder

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Ingredients
  

  • 1 lb bacon
  • 1 medium onion
  • 3 cloves garlic
  • 3-4 cups diced zucchini
  • 1/3 cups flour
  • 4-5 medium potatoes
  • 1 1/2 cups corn
  • 6 cups chicken broth
  • 2 cups half n half
  • 1 tsp salt more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground Sage
  • 1/2 tsp dried Thyme
  • 1 tsp oregano
  • 1 bay leaf
  • 1 tsp dried basil or 2 T fresh chopped basil
  • Cheese for garnish: Asiago parmesan, mozzarella
  • 2-3 Green onions chopped

Instructions
 

  • In a large pot or Dutch oven fry up bacon until crispy.
  • While the bacon is cooking, chop up onion, garlic, zucchini, and potatoes.
  • Remove the bacon to a plate lined with a paper towel.
  • To the pot with the bacon grease, add chopped onion, sauté for a few minutes, stirring. Add in garlic and zucchini and stir.
  • Add salt, pepper, and seasonings.
  • Sprinkle in flour and mix. Add in broth, potatoes, and corn. Simmer until potatoes are soft.
  • Chop up the bacon, shred any cheese you need, and chop green onions.
  • Pour in half n half and mix. Taste and add more salt if needed. This may be a lot or a little depending on how much salt the broth had.
  • Serve hot with a slice of sourdough bread! Garnish with bacon, cheese, and green onion.