Cook bacon and drain. Cook chopped onion and
celery in bacon grease until translucent.
In pot, mix onion mixture, 3 cups chicken broth
and diced potatoes. Heat to boiling; reduce heat.
Cook 10 minutes or until potatoes are very tender
In skillet, melt butter over low heat. Stir in
gluten free flour and whish until smooth. Add 1
cup chicken broth. Add 1 tbsp minced garlic. Bring
to a boil. Reduce heat and gradually stir in 4
cups of rice milk. Continue to cook and stir until
Pour thickened rice milk mixture into potato
mixture. Add the salt, pepper, bacon and corn. Cook
until thick and bubbly. Garnish with scallions if
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