Fill a pot with water and bring to a full boil. Remove the husks from the corn and boil for 5 to 8 minutes, or until they turn puffy and are cooked but not too soft. Transfer the corn to a cutting board and allow them to cool while preparing the rest of the recipe.

Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes. Transfer the cooked potatoes to a cutting board and chop one of them into smaller bite-sized chunks. This one will be added to the chowder, and the other potato (larger chunks) will be blended into a broth with the corn.

Heat the avocado oil in a large stock pot (I use my Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion is beginning to turn brown, about 5 to 8 minutes. 

Stir in the chopped celery, bell pepper, carrots, seasonings (if adding) and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.

By this time, the corn and potatoes should be finished cooking and cooling. Use a knife to remove the corn kernels from all of the ears of corn. Transfer half of the corn to a blender, along with one of the cooked potatoes (save the other one to add to the chowder in chunks). 

Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.

Transfer the chowder mixture to the stock pot along with the other chopped potato and chopped chicken. Bring to a full boil. Cook, stirring occasionally, until all vegetables have reached desired doneness, and chicken is cooked through, about 20 to 30 minutes. 

While the corn chowder is simmering, cook bacon until crispy. Transfer to a cutting board and chop. 

Taste the corn chowder for flavor and add sea salt to taste. Serve with chopped bacon on top along with any other desired toppings.