Harvest Corn Chowder

Let me bring back one of my favorite soups of the season, while the corn and zucchini are at their finest...a recipe posted here five years ago.  This hearty corn chowder may be just what you need on your menu this fall.

• 2 tablespoons oil
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/2 pound smoked farmer sausage, chopped  (or four slices bacon, chopped and fried crisp)
• 3 cups chicken broth
• 3-4 cups fresh potatoes, cut into small chunks
• 4 ears corn, kernels cut from the cob (or 4 cups frozen whole kernel corn)
• 1 medium-sized zucchini, cut into chunks
• 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 cups whole milk (or use half milk and half cream)
• 1/3 cup chopped  flat-leaf parsley

1. Heat oil in heavy soup pot over medium heat.  Add onion, pepper and pieces of smoked sausage.  Cook until onion and pepper are soft.
2. Add chicken broth, potatoes, corn, zucchini and thyme.  Simmer until potatoes are tender.
3. Combine flour, salt, black pepper and cayenne pepper.  Add 1/2 cup milk and whisk until smooth. Blend in remaining milk.
4. Add milk mixture to soup pot.
5. Cook while stirring until mixture thickens and comes to a boil.
6. Add chopped parsley. Stir.
7. Remove from heat and serve.