3ears of corn husks and silks removed, corn cut from cobs
¼teaspoonred pepper flakes
In a stock pot over medium heat, melt butter. Add chopped onions, carrots, and bell pepper and cook until vegetables begin to lightly brown and onion turns translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
Add flour and stir to coat vegetables. Cook for one minute, then whisk in vegetable broth, scraping up any browned bits on the bottom of the pan while you whisk.
Add milk, potatoes, corn, zucchini, salt, thyme, and red pepper flakes to pot, stirring to incorporate. Bring to a boil, cover, and reduce heat to low. Simmer for 8-10 minutes, or until potatoes can easily be pierced through with a fork.
Remove lid, remove pot from heat, and allow to set for 5 minutes before serving.
Leftover soup will keep for 3-4 days in a sealed container in the refrigerator.
Whole milk can be substituted with half & half or heavy cream for a thicker, creamier soup.
Red pepper flakes can be doubled for more heat (soup will be mild as written).