Creamy Corn Chowder with Bacon
4 cups Almond Breeze Unsweetened Original Almond Milk
6 fresh corn cobs
1 russet potato peeled and chopped
6 slices bacon
A few basil leaves (optional garnish)
Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.
In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there’s a big range for exactly how long this will be – once the pot is boiling, figure somewhere around 10 minutes and taste ‘em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.
While the soup is simmering, cook the bacon until crispy in a hot frying pan. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon.