Corn Chowder

Ingredients:
1. 2 cans (16 oz) whole kernel corn, drained (low sodium preferred)
2. 3 to 4 medium potatoes, chopped
3. 1 onion, chopped
4. 1/2 teaspoon salt
5. pepper to taste
6. 2 cups gfdf chicken broth (organic, low sodium preferred)
7. 2 cups soy milk or non dairy milk alternative (plain)
8. 1/4 cup dairy free margarine
9. 6-8 slices of bacon cooked and drained (I cheated and used the precooked kind)

Directions:
Combine first 6 ingredients in slow cooker.
Cover and cook on low for 7 to 9 hours.
Puree in a blender or food processor, if desired, then return to pot.
Stir in soy milk and margarine; cover and cook on HIGH about 30 to 60 minutes longer.
Garnish with crumbled bacon before serving. (optional)
Makes 6-8 servings.

Mushroom Soup

Since I've been sick, I've desperately wanted soup. I really needed something hot and warm to make me feel better. I was hoping that if I went to the trouble to make home made soup the whole family would eat it. My husband loved it and ate it two days in a row. The kids said " We don't like mushrooms". Too bad for them they don't know what they're missing. Well more for me :)

Mushroom Soup:

Ingredients:

2 tablespoons dairy free margarine
1 cup peeled and sliced carrots
1-2 large shallots chopped
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh crimini and white button mushrooms
6 cups homemade or store bought gluten free chicken stock
1 table spoon of fresh basil chopped
2 cloves of garlic chopped fine
salt and pepper to taste

DIRECTIONS
1. Melt the margarine in a stock pot over medium heat. Add carrots, shallots, garlic, and celery. Cook and stir until tender, about 10 minutes.
2. Stir in thyme, basil and mushrooms, and continue cooking until mushrooms are soft, about 6 minutes.
3. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes.

Bacon and Potato Chowder

Bacon and Potato Chowder (Gluten Free, Dairy Free)

3 cups safe milk (I used Silk Light Soy Milk)
1 Prepared recipe of *Basic Cream Soup (see below)
2 Cups Ore-Ida Southern Style Hash Browns
2 Slices safe bacon, crisply cooked, drained and crumbled
1/4 Cup thinly sliced green onions

Mix milk and prepared soup recipe in a large sauce pan. Stir in hash browns. Bring to a boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.

Ladle into 6 soup bowls.

Top with bacon and green onion.

Makes 6 servings, 1 cup each.


*Basic Cream Soup Recipe:

Melt 3 Tbsp safe margarine in a sauce pan. Blend in 3 Tbsp. safe flour and 1/4 tsp. salt. Cook and stir until bubbly. Using a wire whisk, stir in one cup of safe milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as 10 oz. can of undiluted condensed soup(soup recipe from www.foodallergyfaq.blogspot.com )