Corn and Zucchini Chowder

Melt the butter in a large stockpot or Dutch oven set over medium-high heat. Cook until the bacon starts to brown, about 3-4 minutes.
Add the onion, celery, carrots, garlic and thyme. Stir the vegetables with the bacon and bacon grease until coated. Reduce heat to medium and continue to cook until the vegetables just start to soften, approximately 5-8 minutes, stirring occasionally.
Add the chopped potato, chopped cauliflower, water (or broth), and the bay leaf. Increase heat back to medium high heat. Bring to a low boil, reduce heat to medium-low and simmer for 10-15 minutes, or until the potatoes and the cauliflower are soft and nearly cooked through.
Add the zucchini and corn to the soup. Cover and simmer for an additional 10-15 minutes, or until all of the vegetables are fully cooked.
Remove the bay leaf from the pot and carefully transfer 3 cups of chowder to a food processor or blender; process until pureed. Carefully stir the shredded chicken and pureed chowder back into the pot and season with salt and pepper to taste.
Stir in the half and half (or whole milk or heavy cream) and cook until just heated through. Add any additional salt and pepper, to taste.
Garnish with fresh chopped parsley, if desired. For a little heat, sprinkle with cayenne pepper or a dash of Tabasco sauce.