Peel and thinly slice the onion. Peel and dice the potatoes into small cubes.

Sauté the minced garlic and onions for 1 to 2 minutes in hot olive oil.

Add the potatoes, half of the drained corn, cumin, bouillon cube, and water. Stir, cover, and simmer over low heat for 15 to 20 minutes.

Meanwhile, in a hot skillet, add the bacon and cook over high heat for 2 minutes until almost crispy. Transfer to a paper towel to drain.

At the end of cooking, add the soy creamer to the corn mixture and blend until mostly smooth.

Serve the corn chowder in a bowl with the remaining corn. Top with bacon and chopped basil leaves.

Adjust seasoning to taste and enjoy right away 😋