Creamy Corn Chowder Soup with Zucchini & Green Chiles Recipe (with Video)

Preparation of Bacon and Vegetables
1. In a large soup pot over medium-high heat, add the chopped bacon.
2. Cook until crispy and golden, then remove the bacon.
3. Keeping about 1 tablespoon bacon grease, remove any excess.
4. Add the olive oil, chopped New Mexico Green Chiles, corn kernels, chopped zucchini, potatoes, onions, minced garlic, thyme, salt, black pepper, and paprika.
5. Sauté for 4-5 minutes, until the zucchini is slightly golden and tender.
Preparation of Soup Base
1. Add the broth, bring to a boil, then simmer 5-6 minutes, until the potatoes are fork tender.
2. Using a slotted spoon, transfer 3/4th of the vegetables to a food processor or high-speed blender.
3. Blend until smooth.
4. Transfer back into the soup pot.
Finalizing the Soup
1. Stir in the milk and heavy cream.
2. Stir in the cheddar cheese now or add later when garnishing.
3. Stir in the honey.
4. Reheat the soup until slightly thickened and warm, about 4-5 minutes.
Serving Instructions
1. Serve warm with fresh herbs, the crispy bacon, and (optional) shredded cheddar cheese to enjoy!