Garden Vegetable Chowder
Bon Appetit

2 T unsalted butter
1 (16 oz.) package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled and diced
1 yukon gold or russet baking potato, peeled and diced
3 celery stalks, diced
1 large carrot, diced
2 small zucchini, diced
1/2 red or yellow bell pepper diced.
2 tsp dried thyme
4 bay leaves
6 cups canned low salt chicken broth

Melt butter in heavy large Dutch oven over med-high heat. Add vegetables, thyme and bay leaves. Saute until vegetables are light brown, about 10 minutes.
Add broth and bring to boil.
Reduce heat to medium low.
Simmer soup until vegetables are tender, about 45 minutes.

Remove bay leaves from soup.
Puree 2 1/2 cups including vegetables in blender until smooth.
**Let it cool a bit first before putting it in the blender**
Return puree to remaining soup.
(This makes it thicker w/out having to add cream)
Season with s/p.