In a large soup pot heat the three tablespoons of vegetable broth on medium high heat. When the broth is hot add the onions and stir well. Stir the onions occasionally so they don’t stick to the bottom of the pan. When they are slightly caramelized add the wine or vegetable broth and deglaze the pan) The wine will add a nice flavor.
Once the pot is deglazed add the remaining vegetable broth, corn, and potatoes. Stir to combine and bring to a boil. Reduce the heat to a low simmer and add the paprika, pepper, liquid smoke, salt, and cayenne pepper if you want the chowder to be spicy. Stir well to combine.
Cook for approximately thirty minutes or until the potatoes are easily pierced with a fork.
Remove two cups of the soup from the pot and place in a small bowl. Set aside.
Use an immersion blender to blend the remaining soup in the pot. It should be thick and creamy. There might be a few visible pieces of corn and potato. That’s fine. Now put the two cups of the soup that you removed back into the soup pot and stir to combine.
Garnish with coconut “bacon” and finely chopped baby arugula if desired.
NOTE: If you don’t have an immersion blender you can use a free standing blender. Blend small batches at a time to avoid burning yourself. I like to put a dish towel over the cover just in case some of the hot soup overflows during the blending process.