A Summer Friendly Dairy-Free Corn Chowder

Heat a dutch oven or soup pot over medium high heat. Add your bacon and cook until crispy (about 8 minutes). Remove and place on a paper towel lined plate.

Reduce the heat to medium and sauté onion, garlic, and jalapeño in the bacon fat until fragrant, about 5 minutes.

Add potatoes, cauliflower, corn, thyme, and seasonings. Stir to combine then add vegetable broth and almond milk. Stir again.

Bring to a boil, cover then simmer for 20-30 minutes, or until potatoes are soft.

Set aside 1-2 cups of soup if you want to keep some chunks. Use an immersion blender to blend the remaining soup until smooth. Add in the rest of the soup that was set aside.

Serve immediately and top with bacon, fresh thyme, cheddar cheese, microgreens, a sprinkle of paprika for color and fresh black pepper.