Ingredients

The following ingredients have 6 Servings
  • 4 slices bacon
  • 1/2 cup leek (finely chopped, white parts only)
  • 10 ounces about 2 cups peeled butternut squash, finely chopped
  • 2 stalks celery (finely chopped)
  • 2 cups fresh corn or thawed (frozen corn)
  • 8 cups water
  • 1 tub Knorr® Homestyle Stock - Reduced Sodium Chicken
  • 1 package Knorr® Rice Sides™ - Chicken flavor

Instruction

  • Cook bacon in large saucepot until crisp, about 5 minutes.
  • Remove bacon from saucepot, reserving the dripping in the pot and drain the bacon on paper towels.
  • Once the bacon is cool finely chop and set aside.
  • Cook the leek, squash, celery and corn in reserved bacon drippings over medium heat, stirring occasionally, until vegetables are tender, about 5-10 minutes.
  • Add water to the saucepot and bring to boil then reduce heat to medium low and cook 10 minutes or until the squash is tender.
  • Remove 2 cups of broth and vegetables and set aside to cool.
  • Stir in Knorr® Homestyle Stock - Reduced Sodium Chicken and Knorr® Rice Sides™ - Chicken flavor.
  • Cover and cook 7 minutes or until rice is tender.
  • Meanwhile, process reserved 2 cups broth and vegetables in a blender until smooth; stir into saucepot and cook until heated through.
  • Garnish with reserved bacon.