Ingredients

• 4 slices turkey bacon, diced
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/4 cup all-purpose flour (I used white rice flour!)
• 4 cups chicken broth
• 1 cup 1% milk
• 1 bay leaf
• 2 medium zucchini, chopped
• 1 1/2 cups corn kernels
• 1/4 cup freshly grated Parmesan
• Salt & pepper

Directions

1. Heat a large stockpot oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel; set aside.
2. Melt butter in the stockpot over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
4. Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
5. Garnished with Parmesan and bacon.

Enjoy!