Step-by-step Instructions:

To start, place the raw corn cobs into the large pot of filtered water and bring to a boil.

Add the salt and bay leaves. Reduce heat to a simmer, and cook the cobs for 30 minutes.

Remove the cobs from the water, and cut off the kernels of corn. Set the kernels aside, and return just the cobs to the water.

Add the potatoes to the pot and simmer for 20 minutes, until potatoes are soft.

Meanwhile, sauté the onions in a heavy skillet with a little olive oil or coconut oil until translucent.

Add the celery and continue cooking until soft.

Remove the cobs from the pot of soup and let drain in a colander. Discard the cobs, and return any broth back into the pot.

Using an immersion blender, blend some of the potatoes, to help thicken the soup.

Add the onions and celery to the soup pot, along with the reserved corn kernels, and tarragon.

Add the coconut milk and nutritional yeast to the soup pot.

Make a slurry with the corn starch and 6 Tbs. of cold water, and slowly add it to the soup pot. Add the salt, pepper, nutmeg and red pepper flakes.

Keep stirring, being careful not to let it stick to the bottom. The soup will get thicker as it cooks. Depending on how thick a chowder you like, you can blend some more of the potatoes, or add some more cornstarch, 1 tablespoon at a time, mixed with 1 tablespoon of water to make it thicker.

Adjust salt and pepper to taste.

Serve in bowls with croutons and parsley as garnish.