• Melt butter over medium heat in a dutch oven or soup pot. Cook onion for several minutes until softened a bit. Add bacon and zucchini. Cook through, about 6 minutes. Pour in milk and half & half. Stir and add in corn, salt, basil and pepper. Stir and cook until heated through. Serve immediately.

*If crispy bacon is preferred, cook bacon separately. Crumble and top each bowl individually just before serving. (That's the way I like it.) Hubby preferred it cooked in the soup so the creamy broth had all the flavor of the bacon.