Dairy-Free Corn and Potato Chowder

0 Heat a large Dutch oven over medium heat and add a splash of water, broth, or cooking oil to coat. Add in the chopped bacon and cook for 4-5 minutes until crisp and golden. Remove and set aside.
1 Add another splash of liquid or oil, and add in the onion, whites of the green onion and garlic, and sauté for a few minutes until fragrant. Add in the potatoes and corn and season with salt, pepper, paprika, and optional turmeric.
2 Pour in the wine and let it simmer, letting some evaporate. Pour in the water, add the bouillon and bay leaves and stir. Increase heat to bring to a gentle simmer. Reduce heat to low and cover, simmering for 15 minutes.
3 Remove the bay leaves and add in the coconut cream and nutritional yeast. Stir until coconut cream has emulsified.
4 Transfer half the soup to a blender and puree until smooth and creamy. Return to the pot and stir. Season to taste with salt and pepper.
5 Serve hot, topped with bacon crumbles, greens of the green onions, and fresh cracked black pepper and flaky sea salt.