This dish celebrates the flavours and colours of autumn with a medley of vegetables and creamy broth. Courtesy of Knorr. Per serving: 150 calories, 4 g total fat (1.5 g saturated fat, 0 g trans fat), 5 mg cholesterol, 470 mg sodium, 26 g carbohydrate, 2 g fibre, 4 g sugars, 4 g protein. % DV: 40% vitamin A, 20% vitamin C, 4% calcium, 6% iron.
Directions for: Autumn Corn Chowder
Ingredients
2 slices reduced-sodium bacon, chopped
cup leek, finely chopped, white parts only
10 oz (300 g) butternut squash, peeled and finely chopped
2 stalks celery, finely chopped
2 cup (500 mL) fresh corn (or thawed, frozen corn)
8 cup (2 L) water
1 pot Knorr Homestyle Stock - Reduced Sodium Chicken
1 pkg Knorr Sidekicks Rice - Harvest Chicken
Directions
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 (500 ml) of broth and vegetables and set aside.
3. Stir in Knorr Homestyle Stock Reduced Sodium Chicken and Knorr Sidekicks Rice - Harvest Chicken. Cover and cook 7 minutes or until rice is tender.
4. Meanwhile, process reserved 2 cups (500 ml) broth and vegetables in blender until smooth; stir into saucepot and cook until heated through.
5. Knorr Chef 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.
See more: Fall, Vegetables, Soup, Comfort Food, Main, Appetizer, Quick and Easy