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. Although fresh corn is best, frozen corn is equally delicious. If using fresh corn, I suggest milking the cobs with the back of a knife to add extra flavor, then pop the cobs into the soup while simmering. Yum.
INGREDIENTS
1 yellow onion, diced
2-3 carrots, peeled & chopped
3 stalks celery, chopped
2 large cloves garlic, minced
3/4 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
4 cups corn kernels, fresh or frozen
1 cup unflavored non-dairy milk
1 Tbsp cornstarch
1 package Benevolent Bac'n or similar
Salt and pepper to taste
DIRECTIONS
1. In a stockpot/dutch oven over medium-high heat with 1 Tbsp oil, sauté onions, carrots and celery, stirring frequently, until onions translucent, approximately 5 minutes; season well with salt and pepper. Add garlic, Italian herbs and red chili flakes; continue to sauté another 1 minute.
2. Stir in broth, carrots and corn. **if using fresh corn kernels, break dekerneled cobs in half and place into pot. Bring to a boil. Lower heat to a simmer, cover and cook until tender, approximately 15 minutes.
3. 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.
4. Once soup is cooked(remove cobs if used), place 2 ladlefuls(1.5-2 cups) of soup into a blender. Blend until smooth then return to stockpot. Wisk together plant milk and corn starch then stir into soup. Heat, stirring frequently until boiling; cook 2 minutes.
5. Stir cooked bac'n into soup and cook until heated through, approximately 1-2 minutes. Taste and season with additional salt and pepper if desired.