Title: Corn and zucchini chowder
 Categories: Soups, Meats, Vegetables, Rice
      Yield: 1 Servings
 
    1/4 lb Bacon; dice
      1    Yellow onion; dice
      1 c  Tomatoes; seed, dice
      1 ts Fresh thyme
      1 lb Zucchini; 1/2" cubes
      2 c  Corn kernels
    1/2 c  Rice
      6 c  Vegetable stock
      1 c  Milk
           Salt and pepper
 
  In a large stock pot, cook the bacon until crisp. Remove the bacon and
  drain on paper towels. In the same pot, add the onion and saute until
  soft. Stir in the tomatoes, thyme, zucchini, and corn kernels. Cook 2
  minutes and then add the rice. Stir to combine. Pour in the vegetable
  stock and bring the soup to a boil. Simmer for 10 minutes to blend
  flavors. Remove 1 cup of the soup and place in a blender. Add the
  milk to the blender and puree until smooth. Add the puree back into
  the soup pot and stir to combine. Stir in the bacon and serve hot.