Corn Chowder with Oat Milk
  • 1tsp extra-virgin olive oil
  • 1medium Yellow Oniondiced
  • 3cloves garlicminced
  • 2large Yukon Gold potatoesscrubbed and diced
  • 32ounces chicken broth
  • 12ounces Planet Oat Extra Creamy Oatmilk
  • 5ears fresh sweet cornkernels cut off the cob, divided
  • 1/4tsp salt
  • 1/4tsp Ground black pepper
For serving
  • 6slices baconcooked and crumbled
  • dinner rolls
  1. Heat extra virgin olive oil over medium heat in a large soup pot. Add onion and sauté 5 minutes until fragrant and softened, stirring occasionally. Add garlic and sauté an additional minute. Add potatoes and chicken broth. Cover pot and bring soup to a boil, then reduce heat and simmer 10 minutes.
  2. Add Planet Oat, corn kernels from 4 cobs, salt and black pepper and simmer another 20 minutes or until potatoes are tender. Remove from heat.
  3. Using an immersion blender (and doing so carefully, as the soup is HOT), blend soup until smooth. Place soup back on low heat, then add kernels from the reserved cob and simmer another 10 minutes to heat through. Season to taste.
  4. Ladle soup into bowls and top with crispy bacon crumbles. Serve with dinner rolls.
  5. Recipe note: to make vegan, use vegetable broth and omit bacon. To make gluten free, use GF chicken broth and serve with GF rolls or crackers.