Equipment
- Large stock pot
Ingredients
- 8 ears of fresh corn, shucked and silks removed
- 3 tbsp soy-free Earth Balance
- .3 ounces (one package) soy-free bacon bits (I used Epic brand)
- ½ medium Vidalia onion, chopped
- ¼ cup Gluten-free flour (I use Bob's Red Mill 1 to 1 Gluten-Free Flour)
- 1 clove garlic, minced
- 5 cups chicken stock (I use Kitchen Basics)
- 1 pound small Yukon Gold potatoes, quartered
- ½ tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
- 1 cup gluten-free, dairy-free, soy-free oat milk (I used Oatly)
Garnish
- chopped fresh chives
Instructions
- Slice the kernels from the corn cobs. Tip: You can do this in a pie pan to contain the kernels (wish I would have known that before I tested the recipe – thank you, Instagram!)
- Melt the Earth Balance in a stock pot over medium heat.
- Add the bacon bits and onion and cook, stirring often, until onions are translucent and fragrant.
- Add the gluten-free flour and garlic, stir to coat everything in flour and cook, stirring often, for another two minutes or so.
- Slowly pour in the chicken stock while whisking the contents of the pot.
- Bring to a boil, stirring often.
- Once the broth is boiling, carefully stir in the corn kernels and potatoes.
- Add thyme, bay leaf, and a bit of salt and pepper to taste.
- Bring to a simmer and set a timer for about 20 minutes, stirring every once-in-a-while, until potatoes are tender.
- Remove bay leaf and transfer about 2 cups of the soup to a blender, then puree.
- Stir the pureed portion back into the pot with the rest of the soup, add the oat milk and allow to simmer for a couple of minutes.
- Spoon into bowls, garnish with chives and serve.
Notes
This reheats beautifully the next day, so you can make it ahead of time and re-heat on the day you want to serve it, or pack leftovers for lunches the day after you make it.