For the Soup:

• 1 Tbsp. butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion, about ½ large onion
• 2 celery ribs, chopped (⅓ cup)
• 1 medium carrot, peeled + chopped (½ cup)
• 2 garlic cloves, minced
• ½ tsp. dried thyme
• 2 medium (1 lb.) russet potatoes, peeled, diced into ½-inch cubes
• 4 cups water (or veggie stock)
• 1 bay leaf
• 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 ¾ cup corn)
• 1 medium zucchini, diced into ½-inch cubes, (1 ½ cups)
• 1 cup half and half
• Kosher salt and fresh ground black pepper

For Garnish:

• Chopped fresh parsley, to garnish
• Cayenne pepper, to serve, optional