Sweet Potato Corn Chowder

Source: Me, based on this

Ingredients:
2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
1 onion, chopped
1 large sweet potato, peeled and diced
1 10-oz package frozen corn
2 medium zucchini, quartered then sliced
1/2 teaspoon thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour (I was making this gluten-free so I subbed with cornstarch at the end of cooking)
4 cups chicken broth
1 cup milk
1 cup heavy cream (I used more milk to keep it healthy)
1/2 cup fresh parsley, chopped (optional - I omitted)
Salt & Pepper

Directions:
1. In a large soup pot, heat the EVOO over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and sweet potato and cook until softened. Add the corn, zucchini, thyme, bay leaf, and paprika and cook until tender. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream, and parsley and simmer until the potatoes are tender.
2. Season to taste with salt and pepper. Thicken with cornstarch, if needed.

Notes:
Make this. Make this now. It's the best chowder you've ever made, with a spectacular new flavor. The perfect comfort food to warm you up during this everlasting cold spell!