Serves: 8
Total Calories: 136

2 tablespoons olive oil
2 ounces organic nitrite-free bacon diced
1 small onion diced
2 stalks celery cut up
3 medium red potatoes cut into half inch cubes
4 cups vegetable broth (or low salt chicken broth)
3 cups rice milk
3 cups corn
2 tablespoons allowed flour (optional)
salt and pepper
chopped parsley

Cook bacon in the olive oil over medium heat until crispy. Add the onion and celery and cook about 5 minutes. Add potatoes and broth. Cook at a simmer about 15 minutes until potatoes are tender. Add the rice milk and corn. Cook about another 20 minutes. If you desire a creamy chowder (I do), combine 2 Tbsp. flour with some of the hot soup in a little bowl, stirring until smooth. Add back into the pot. Stir in well. Add salt and pepper, and cook a little longer to thicken slightly. Serve garnished with a little chopped parsley.

Nutritional Facts:

Serves: 8
Total Calories: 136
Calories from Fat: 47

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho