Summer Corn and Zucchini Chowder

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6 slices lean thick cut bacon, cut into small pieces

1 cup sliced celery

½ teaspoon dried thyme

¼ teaspoon ground nutmeg

½ teaspoon garlic powder

1 teaspoon kosher salt (more or less, to taste)

½ teaspoon freshly ground black pepper (more or less, to taste)

2 cups whole milk

2 cups half and half

1 bay leaf

3 averaged sized russet potatoes, peeled and diced into about ½-inch cubes (about 3 cups)

2 cups fresh or frozen corn kernels (about 2 large ears if using fresh)

2 small zucchini, sliced into half moons (about 1- ½ cups sliced)

Directions at theblondcook.com

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