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Autumn Corn Chowder

Flavourfully Wholesome
  • Cook

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  • Difficulty

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  • Marinate time

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  • Prep

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  • serves

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  • 2 slices reduced sodium bacon, chopped
  • 1/2 cup (125 mL) finely chopped leek, white parts only
  • 10 ounces (300 g) peeled butternut squash, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cups (500 mL) fresh corn or thawed, frozen corn
  • 8 cups (2 L) water
  • 1 pot Knorr® Homestyle Stock Reduced Sodium Chicken
  • 1 sachet Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish

NUTRITIONAL INFORMATION

 

Amount per serving

Calories150
Total Fat4g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium470mg
Total Carbs26g
Dietary Fiber2g
Sugars4g
Protein4g
Calcium4%
Iron6%
Vitamin C20%
Vitamin A40%

  • 1 Cook bacon in large saucepot until crisp, about 5 minutes. Remove bacon from saucepot. Set aside and reserve drippings.
  • 2 Cook leek, squash, celery and corn in reserved drippings over medium heat, stirring occasionally, until vegetables are tender, about 5 minutes. Add water and bring to boil then reduce heat to medium low and cook 10 minutes. Remove 2 cups of broth and vegetables and set aside.
  • 3 Stir in Knorr® Homestyle Stock Reduced Sodium Chicken and Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish. Cover and cook 7 minutes or until rice is tender.
  • 4 Meanwhile, process reserved 2 cups broth and vegetables in blender until smooth; stir into saucepot and cook until heated through.
TIP: Nothing beats fresh vegetables - but frozen or canned vegetables save time and can be just as nutritious. Look for no added sugar, fat or salt varieties.
Each serving of this chowder is low in fat and provides 1½ servings of vegetables. *See Nutrition Information for sodium content.