Bring large pot or Dutch oven to medium heat. In splash of oil and butter, cook bacon 4 to 5 minutes, until browned. Remove from pot and reserve bacon grease.

In same pot, cook onion, carrots, garlic and celery 5 to 6 minutes, until softened.

Meanwhile, turn grill on high heat. Rub corn with a little oil; season with salt. Place on hot grill 8 to 10 minutes, rotating so they are evenly cooked. Remove; set aside.

In pot, mix in potatoes, vegetable stock, a few sprigs thyme, 1 teaspoon sea salt, 1 teaspoon fresh pepper and 1 teaspoon smoked paprika. Cover with lid 8 to 10 minutes.

Cut corn off cob; mix into pot. Mix in zucchini and half and half. Reduce heat to low; continue cooking 4 to 5 minutes.

Transfer 2 cups soup to blender; pulse until creamy. Mix back into pot. Mix in bacon. Serve hot.