The Best Vegan Corn Chowder Soup

Instructions

1. Cut the corn from the cobs over a bowl.  Reserve 2 cups of corn for the soup. 
2. Combine the broth, cut corn cobs, cauliflower and 1/2 cup of corn in a large pot and bring to a boil over medium-high heat.  Reduce heat, add the lid and simmer for 10-15 minutes until the cauliflower is completely cooked.  It should be easily pierced with a fork. 
3. Once the cauliflower is cooked turn the heat off and let cool for 10 minutes.  Remove the cobs with tongs and pour the broth, corn and cauliflower into a blender.  Blend until completely smooth and return to the pot.
4. Cook the bacon as directed (if you haven't already).  Dice into small pieces.  Reserve some small pieces for topping the bowls of soup at the end.   
5. While the broth is simmering, heat a pan with the olive oil over medium heat.  Once the oil is hot add the onion and cook for 2 minutes.  Add the carrot and celery and cook for another 5-7 minutes.  Add the garlic and cook for 1 minute. 
6. Add the above cooked veggies along with the corn, potato, bacon, thyme, cashew milk, salt and pepper to the pot with the broth in it.  Turn the heat up and bring to a simmer with the lid on.  Simmer for 15-20 minutes until the potatoes are cooked.  Add salt and pepper if needed. I added about 1/4-1/2 tsp. extra. 
7. If you want a thicker soup, blend about 1 cup of soup in a blender and add back to the pot.  You could also use an immersion blender if you have one.  
8. Ladle soup into bowls, top with chopped bacon and celery leaves.  Enjoy!