Preheat oven to 375 degrees F (190 degrees C).
Peel and dice the Yellow Onion (1) into 1/4 inch pieces; set aside.
Discard stem, seeds and inner pith of the Green Bell Pepper (1). Cut into 1/4 inch pieces; place in medium bowl.
Cut the Celery (2 stalk) into 1/4 inch dice and add to bowl.
Cut the Corn Cob (2) and discard cobs. Add the kernels to the bowl with the green pepper and celery.
In another medium bowl, add Water (4 cup) to the Vegetable Base (2 package); stir.
Pour 1/2 cup of the vegetable broth into a medium saucepot over medium-high heat and add the onions. Sauté until translucent, about 5 minutes.
Add the bell pepper, celery and corn to the onions and cook until the vegetables soften, about 5 more minutes, stirring occasionally.
Remove the Fresh Dill (0.25 ounce) from the stems and discard stems. Rough chop half of the dill; reserve the remaining dill for garnish and set aside.
Peel the Russet Potato (2) and cut into 1/4 inch dice; set aside for next step.
Add the potatoes, the remaining vegetable broth, Bay Leaf (1), chopped dill, to the saucepot and simmer for 15 more minutes. Season with Salt (to taste) and Ground Black Pepper (to taste) to taste. Pour in the Almond Milk (2 cup), stir. Remove from heat. Remove bay leaf; discard.
Pour soup in small batches into blender. Pulse until slightly pureed. Pour each batch back into the medium bowl you used for the vegetable broth; repeat until all of the soup is blended. Return the soup to the saucepot and heat over medium heat.
Using your hands, moisten outside of Sprouted Grain Baguette (2) with a little bit of water. Place in oven directly on wire rack and bake for 3 minutes. Remove from oven and hold for plating.
Ladle equal amounts of the potato corn chowder into two bowls. Garnish with remaining dill. Serve with the warm bread. Serve and enjoy!