1Using a large pot saute the turkey bacon, onion and garlic in the coconut oil until the onion is soft. Add the mushrooms and cook for about 5 minutes or until the mushrooms are soft.
2Reduce the heat to medium low and add the vegetable broth. Cover and cook on simmer for at least 45 minutes.
3Mix the flour with the almond milk together well. Add the non-dairy sour cream to the pot and stir it well, then add the cream of corn and the milk-flour mixture and simmer until it thickens. About 20-30 minutes.