- 1 (8-ounce) package turkey bacon, sliced crosswise
- 2 tablespoons extra virgin olive oil
- 1 jalapeño, seeded and chopped
- 1 cup finely chopped white onion
- 1 cup finely chopped celery
- 1 teaspoon dried thyme
- ¾ teaspoon Kosher salt
- ¾ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 4 cups plain unsweetened almond milk
- 1 large russet potato, peeled and cut into ½-inch cubes
- 1 cup frozen corn
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- In large skillet, brown bacon over medium heat, about 5 minutes. Transfer to clean plate.
- In large pot, heat oil over medium heat. Add jalapeño, onion, celery, thyme, salt and pepper. Sweat until onion is translucent, about 5 minutes, stirring often. Do not brown. Reduce heat if starting to brown.
- Stir in butter and garlic, stirring until butter melts. Sprinkle in flour and cook 1 minute, stirring constantly. Slowly whisk in stock, whisking until smooth. Stir in milk and potatoes, increase heat to medium-high and heat to a boil. Once boiling, reduce heat back to medium and simmer until potatoes are tender, about 7-10 minutes.
- Stir in corn and cook 3 minutes. Stir in dill, lemon juice and turkey bacon.