There are lots of ways to enjoy corn chowder, but my favorite is sweet, savory and creamy made with fresh sweet corn and bac'n. **no milk required. Although fresh corn is best, frozen corn is equally delicious.
1 yellow onion, diced
2-3 carrots, peeled & chopped
3 stalks celery, chopped
2 large cloves garlic, minced
1 tsp Italian herbs(oregano, basil, thyme)
1/8 tsp red chili flakes
4 cups "no chicken" or vegetable broth
1.5 lbs potatoes(red or russet), cubed
6 fresh ears of corn(or 5 cups frozen)
1 sweet pepper, diced
1 package Benevolent Bac'n or similar
3 scallions, sliced for serving
Salt and pepper to taste
1.Place a large sheet of parchment paper onto cutting board. Slice kernels of corn cobs using the parchment paper to catch kernels. Using the back of the knife, slide down cobs to "milk" juice from cobs. Set aside.
2. In a stockpot/dutch oven over medium-high heat with 1 Tbsp oil, sauté onions, carrots and celery, stirring frequently, until onions translucent, approximately 8 minutes; season well with salt and pepper. Add garlic, Italian herbs and red chili flakes; continue to sauté another 1 minute.
3. Stir in broth, potatoes and corn. Bring to a boil. Lower heat to a simmer, cover and cook until tender, approximately 15 minutes.
4. While soup simmers, cook Benevolent Bac'n according to package directions. Remove from skillet onto cutting board. Sprinkle with a pinch of salt. Once cooled, chop bac'n into 1/2 inch pieces. Set aside.
5. Once soup is cooked, place 2 cups of soup into a blender. Blend until smooth then return to stockpot. Add diced sweet pepper to soup; continue to simmer another 4-5 minutes. Taste and season with additional salt and pepper if desired. **if soup too thick, add a little plain plant-based milk.
6. Serve soup and cook topped with cooked bac'n and scallions.