3 slices turkey bacon, extra virgin olive oil, 1/2 yellow onion, 2 cloves garlic, 1 zucchini, 2 white potatoes, 2 small leeks, 1 bag of frozen corn, 3 tbsp flour, 3 cups chicken stalk, 3/4 cup half & half, 1/2 cup 1% milk, course salt, fresh pepper, paprika, rosemary & thyme.
Start with slicing the leek top and bottom off and then the bulb in half and slice the halves very thin. Fill a large bowl with water and place the half moon slivers in the water so the dirt will fall to the bottom the bowl. Set to the side. Slice bacon into small pieces. Brown in the bottom of a stock pot with a touch of evoo for about 5 minutes. Add chopped onion to pan and minced garlic cloves. Add a pinch of salt and pepper. Let the onion begin to soften. Add small chopped zucchini, small chopped potato, bag of corn and rest of spices to the pot. Let cook all together for five minutes. Add the flour and stir to coat everything. Let cook for 3-5 minutes or until the flour begins to paste. Add 3 cups chicken stock, half n half, milk and the drained leeks to pot and bring to a boil. Once a boil reduce to simmer for ten minutes. Get out blender. Ladle half of the mix into the blender and puree and then pour back into stock pot. Leave heat on low while you chopped some parsley. Ladle to bowls, top with parsley and enjoy every sweet and savory bite!