*Grill Corn (optional): Bring grill to medium-high heat. Drizzle some olive oil over corn and ensure they are fully coated. Place over direct heat and close lid. Let grill 5-7 minutes, rotating every so often as sides begin to char. Remove from grill. Let cool slightly. Cut off kernels and place in a bowl; set aside. Reserve cobs for use later. 

Cook Bacon: Bring a large Dutch Oven to medium-high heat. Add bacon chunks and let cook until fat renders and bacon is just starting to get nice and crispy. Remove bacon with slotted spoon and set aside on a paper towel-lined plate. Ensure there is at least 2 tablespoons of grease remaining in the pan and discard the rest. 

Sauté Veggies: Ensure the Dutch Oven is still at medium-high heat. Add garlic and move around pan until fragrant, approx. 1 minute. Add onion, carrots and celery. Sauté for 2-4 minutes or until onion has softened. Add 3 tablespoons butter and let melt. Add flour and whisk to combine as the butter and flour create a roux and coat the veggies. 

Add Liquid: Slowly add the chicken broth 1/4 cup as a time and continuing to whisk. Repeat with milk. Add the potatoes, kernels of corn and corn cobs and simmer 15-20 minutes, uncovered.

Blend: Remove the corn cobs and discard. Ladle out approx. 1 heaping cup of the soup (ensuring you get lots of potato and corn). Place in a high-speed blender. Blend until smooth. Return to the pot along with the heavy cream or Nutpods unflavored creamer. Stir to combine.  (Note you can blend up to about 2 cups if you want it even thicker)

Seasoning + Taste: Add salt, the remaining 2 tablespoons of butter and a tiny bit of lemon zest for acidity. Taste and add additional salt, as desired. 

Serve with the cooked bacon bits, fresh chopped chives or green onions.