Preheat the oven 400 degrees Fahrenheit. Slice the garlic thin.
Crisp the bacon in a pan with the sliced garlic and onions.
Remove bacon and set aside. In the pan turn off the heat and reserve the drippings, onions, and garlic slices.
Dice the carrots and Potatoes the same size as possible.
Remove the corn off the cob.
Slice the celery thinly.
By now the bacon drippings are cooled a bit. Coat all the vegetables with the drippings.
Place the vegetables, without garlic slices or onions, on a baking sheet, season, and roast in the oven 15 minutes. Make sure all the vegetables are fork tender. Roast longer if necessary.
By now the garlic onion flavor should be in the bacon drippings very well.
In a pot add the evaporated milk and coconut milk with the butter and remainder of the bacon drippings, onions, and garlic slices. Heat through.
The vegetables are roasted.
Add all the roasted vegetables to the milk. And continue on medium low heat. For 5 minutes. Add parsley and thyme.
Add the cheeses. Stir often.
Crumble the bacon and add to the chowder. Reserve 1 tablespoon of bacon per serving. Now give it a stir.
Taste and adjust spices to your desired taste. Bring to a slight simmer for 3 minutes. Remove from heat.
Sprinkle 1 tablespoon of bacon pieces on top of each bowl of chowder.
Garnish with parsley. Serve I hope you enjoy!!!
