Corn cobs (stripped of their kernels) and diced potatoes thicken the broth of this rich and creamy soup. Try topping with diced avocado and pico de gallo or salsa. Make sure to strip all of the silk from the corn.

MAKES ABOUT 7 1/2 CUPS (ABOUT 4 SERVINGS) 1 tablespoon safflower oil

INGREDIENTS

• 5 strips vegetarian bacon (4 to 5 ounces), finely chopped (1 scant cup)
• 1 cup finely chopped red bell pepper (about 1)
• 3/4 cup finely chopped red onion (about 1 small)
• 1 teaspoon minced jalapeño
• 4 ears corn, kernels removed (about 3 cups), cobs reserved
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 5 cups plain unsweetened soy milk
• 1 cup small dice peeled starchy potato, such as russet (about 1 small)
• 1/2 cup minced fresh chives
• Oil for cooking

PREPARATION

1. Add the oil to a Dutch oven, and heat over medium high.
2. When hot, add the “bacon” and cook, stirring occasionally, until it becomes golden brown and the fat renders, about 8 minutes.
3. Add the bell pepper, onion, and jalapeño, and sauté until relatively soft, 4 minutes.
4. Add the corn kernels (not the cobs), cumin, and salt, and sauté until the corn is tender, about 2 minutes.
5. Add the soy milk and stripped cobs and bring to a boil.
6. Cover and reduce the heat to low; simmer for 25 minutes.
7. Stir in the potato, re-cover, and simmer until the liquid is thick and the potato is tender, about another 5 minutes.
8. Remove and discard the cobs, stir the soup well to mix in any errant starch, and stir in the chives.
9. Ladle into bowls and serve immediately.