Creamy Corn Soup with Crispy Bacon Recipe

Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board use a serrated knife to cut off the kernels. Save the cobs.

In a pot combine the corn cobs potato almond milk 1/2 teaspoon salt and some freshly ground pepper. Simmer until the potatoes are soft (there's a big range for exactly how long this will be - once the pot is boiling figure somewhere around 10 minutes and taste 'em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt adding more if needed.

While the soup is simmering cook the bacon until crispy in a hot frying pan or a 400 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.