Corn Chowder, plant based with no added fat

The other day my Mom called to say she used the tofu garlic sauce I had left in their fridge (leftover from a pizza party last weekend) along with about 6 or 8 fresh ears of corn (she eliminated the husks and cobs) to make a really nice creamed corn dish.  She seemed amazed that she liked it, A LOT.
It reminded me that she has always wanted a really good recipe for corn chowder.  Since that is not something I am really familiar with, I looked for the best recipes on-line and got the general idea: bacon, corn, potatoes and cream or half and half, and black pepper.  Tyler Florence of the Food Network has a nicer sounding recipe but it still has heavy cream and butter and olive oil in it.  We enlightened folk know that all that is just death on a spoon.  Sorry Tyler.

Fiona Boyes has a Blues song called, "Chicken Wants Corn" that might be just the ticket to listen to tonight.

Here is my plant-based version, let me know what you think!

Ingredients:

2 lbs baby new potatoes, boiled until tender and then drain off all but one cup of the water.
1 cup organic vegetable broth
1 teaspoon Bragg sprinkle
1 stalk finely diced celery
Corn removed from two fresh ears,
     1 cup frozen corn or enough to make up the difference for 2 cups total
1 can sweet creamed corn, non-dairy
1 cup rice milk
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon TVP Bacon flavored bits (vegetarian)
1/4 teaspoon white pepper
1/8 teaspoon red pepper flakes

Steps:
1. Boil potatoes until fork tender, drain off all but about one cup of the water.
2. Return to heat and add celery, corn, vegetable broth and garlic.  Cook for 2 minutes over medium heat.
3.  Add remaining ingredients and bring to gentle simmer.  Turn off heat and let sit 5 minutes before serving.
4.  Call your mom and tell her you just made her favorite corn chowder.