Vegan Corn Chowder

I don't eat white potatoes and I am moving away from dairy more and more, so a good corn chowder recipe was hard to come by. This is one I invented through trial & error, but I'm really happy with how it turned out.
My great grandfather called removing the kernals from an ear of corn "tipping".  You cut down and remove just the tips of the kernals and then, once they have all been removed, you take your knife and scrape the cob from top to bottom, all over, to get the juicy, creamy insides. 

7 ears of corn (sweet, bi-colored, whatever you prefer), kernals tipped and removed
1 cup unsweetened, vanilla almond milk
1 1/2 cups water,divided
2 Tblsp. Olive Oil
1 large or 2 medium sweet potatoes\
1 medium red onion, thinly sliced
1 tsp. kosher salt


Preheat oven to 400.  Prick sweet potatoes with a fork all over and bake on top rack of oven for an hour or until soft. (I put a piece of foil on the bottom rack to catch what will ooze out).  Remove from oven, slice open and allow to cool.  Scoop out insides of potatoes.  (Should have about 1 cup of sweet potato puree)
In a stock pot, heat Olive OIl and add onions.  Stir onions over medium heat until soft and beginning to turn brown.   I occasionally add a splash of water to keep them from getting too done. 
Add corn, almond milk, sweet potato puree, 1 cup of water and kosher salt to pan, bring to boil and cook over medium heat for 10 minutes.
Remove pan from heat and allow to cool for 10 minutes.
Take 2 cups of soup and put in food processor, along with 1/4 cup water.  Blend until smooth.  Return to pan and stir.  Heat again, adding another 1/4 cup water.  Stir and seaon with salt and pepper to taste.
More water and milk can be added to adjust thickness.  Makes about 4 cups of chowder.