A delicious dairy-free sweet corn chowder perfect for summer's end and fall's arrival. This soup features fresh corn, potatoes, and pancetta, simmered in coconut milk and broth for a hearty meal.
1: Slice corn from the cobb and set aside.
2: Heat a large dutch oven over medium and add bacon or pancetta. Cook until crispy and golden on all sides. Remove and set aside for garnish.
3: Add onions to the same pot and sweat until translucent, about 5 minutes.
4: Add potatoes, corn and celery, sauté until corn starts to turn a deeper yellow, about 5 minutes.
5: Add bone broth and coconut milk, bring to a simmer.
6: Reduce heat to low and simmer uncovered until broth has thickened slightly and potatoes are fork tender, about 15 minutes.
7: If using an immersion blender, transfer half of the soup into a bowl. Blend the remaining half in the dutch oven into a smooth broth.
8: If using a high-speed blender, allow half of the soup to cool slightly before blending smooth.
9: Squeeze the juice of half a lemon into the soup and season to taste with salt and pepper.
10: Ladle soup into bowls and garnish with pancetta, fresh chives, and cracked black pepper.
