In a large pot, heat the oil over medium-high heat. Add the leeks, onions, and celery and saute five minutes. Add the dill and garlic and saute another five minutes.

Shuck the corn; you should get about five cups of kernels. Break four of the shucked corncobs in half, place them in the cooking bag, and add to the pot along with the kernels, zucchini, potatoes, water, chicken soup mix, salt, and pepper.

Bring to a boil, then reduce the heat to a simmer and cook for one hour. Remove the cooking bag and discard.

Stir in the heavy cream and pulse four to five times with an immersion blender.

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.

In a bowl, toss the cubed bread with salt, pepper, garlic, Parmesan, and oil. Spread on the baking sheet in a single layer. Bake for 10 minutes, until golden and crispy.

Garnish each bowl of chowder with fresh dill and extra Parmesan. Serve with croutons.