The Secret Ingredient
Ingredients
- ●2 slices bacon, chopped
- ●1/2 cup finely chopped leeks, white parts only
- ●10 ounces peeled butternut squash, finely chopped
- ●2 stalks celery, finely chopped
- ●2 cups fresh corn or thawed, frozen corn
- ●1 tablespoon olive oil
- ●4 cups water
- ●1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
- ●1 packet (2.11 ounces) MAGGI Chicken Flavored Rice Soup Mix
- ●Chopped fresh cilantro
Make It
Step 1
Cook bacon in large saucepan for about 5 minutes or until crisp. Remove bacon from saucepan.
Step 2
Cook leeks, squash, celery and corn in olive oil in same saucepan over medium heat, stirring occasionally, until vegetables are tender. Add water; cook until boiling then reduce heat to medium-low and cook for 10 minutes. Remove 2 cups of broth and vegetables and set aside.
Step 3
Stir in Maggi Granulated Bouillon and Chicken Rice Soup Mix. Cover and cook for 7 minutes or until rice is tender.
Step 4
Meanwhile, process reserved 2 cups broth and vegetables in blender until smooth; stir into saucepan and cook until heated. Garnish with cilantro and bacon.
