INGREDIENTS
4 cups
vegetable broth
2 cups
corn (fresh off the cob)
2 cups
russet potato (peeled and cubed)
2
large carrots (peeled and diced)
1
sweet onion (diced)
1 tsp
salt
1/2 tsp
dried thyme
1 cup
sour cream
8
slices bacon
4
small zucchini (halved and sliced)
3
tomatoes (diced)
1/2 cup
fresh basil (thinly sliced)