Appetizers / Soups / Salads

Wild Rice, Sweet Potato and Corn Chowder is for Soup.

Wild Rice, Sweet Potato and Corn Chowder takes 20 minutes to prepare.

Wild Rice, Sweet Potato and Corn Chowder takes 20 minutes to cook.

Wild Rice, Sweet Potato and Corn Chowder makes 8 servings.

The ingredients for Wild Rice, Sweet Potato and Corn Chowder are:

1.50 tsp Rosemary, dried
3 tsp Thyme, ground
4 stalk, large (11"-12" long) Celery, raw
2 cup kernels Yellow Sweet Corn, Frozen
4 clove Garlic
1 cup, chopped Onions, raw
0.50 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
2.50 cup, cubes Yams
4 cup Wild Rice
4 cup Vegetable Broth
1.50 cup Fat free half and half
8 serving Aldi's Fit & Active Turkey Bacon (1 slice)
4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
4 fl oz Heavy Whipping Cream

Here is how you make Wild Rice, Sweet Potato and Corn Chowder:

Cook bacon til crisp and set aside. Saute finely diced onion, celery and sweet potato for 4 minutes over medium heat. Add stocks, simmer 15 minutes. Add corn and rosemary. Transfer 1/2 of sout to a food processor and puree until smooth. Add back to soup in pot and add in bacon and cooked wild rice. Stir in fat free half and half and cream. Heat but don't boil. Salt and white pepper to taste.Serving Size:?8 generous servings

The nutritional information for Wild Rice, Sweet Potato and Corn Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 310.4

• Total Fat: 8.5 g
• Cholesterol: 32.7 mg
• Sodium: 998.2 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 5.7 g
• Protein: 10.5 g

The dietary needs meet for Wild Rice, Sweet Potato and Corn Chowder is Low Fat