Summer Corn Chowder

4 cups fresh corn (get 8 ears of corn, and shave off corn kernels with serrated knife)
2 carrots, diced
2 onions, diced
2 celery stalks, diced
1 tsp kosher salt
1 tsp fresh ground pepper
4 slices of bacon, cut into 1/2 inch pieces
8 cups low-sodium chicken stock

Start off by cooking down bacon in soup pot. Cook on medium high until bacon is crisp, then remove and set aside. Add carrots, onions, celery, and salt/pepper to soup pot, and cook in remaining bacon fat on medium for 15 minutes. Then add 3 cups of corn, and cook for another 5-8 minutes. Taste and add additional salt or pepper.

Add chicken stock, and cook for about 20 minutes. Again taste and see if it needs additional seasoning. Then use immersion blender and puree soup. Once it's smooth, add last cup of corn and the bacon you set aside, and cook for another 5-8 minutes.

That's it!

You won't even miss the dairy.