CLASSIC CORN CHOWDER (MILK FREE RECIPE)

Steps:

• Heat a large pot over medium heat. Cut bacon into small strips, add to heated pot. Stir until crunchy, but not burnt. Limp bacon is a saboteur of this dish, you won't get the depth of flavor or the texture if you barely cook the bacon. Remove bacon when crisp, leave most of the fat in the bottom of the pot. Chop onion and celery into smallish pieces and add to pot. Stir onion and celery until onion gets a nice light brown color, carmelizing it. Chop medium potatoes into small bite sized pieces. Chop the small potato into very very small chunks, or slice it very thin, the small potato will provide some thickening to the soup. Add all of the potato to the pot and stir. Add corn, coconut milk, water, boullion cubes, chopped green chilies, reserved cooked chopped bacon, cilantro or coriander, and cumin to the pot. Put pot on medium high heat, and bring to a simmer. Reduce heat to medium and cook until potatoes are soft. Salt and pepper to taste. Serve. And yes, for you people out there who do not have a milk allergy, cheddar cheese will taste absolutely delicious on top. If you have a milk allergy, like I do, it's quite delicious as is.