INGREDIENTS
3 tbsp
butter
1 1/4 cups
yellow onions
1/2 cup
carrots
1/2 cup
celery
4 tsp
garlic
1
jalapeno
3/4 lb
yukon gold potatoes
4 cups
low sodium chicken broth
1
bay leaf
1/4 tsp
dried thyme
1 large
zucchini
2 1/2 cups
fresh corn kernels
1 cup
heavy cream
1 serving
fresh parsley