Prep Time: 15 minutes
Cook Time: 30 minutes
Amount: 6 servings
Ingredients:
2 tablespoons wild harvest® Organic Extra Virgin Olive Oil
1 cup chopped leeks
½ teaspoon wild harvest® Organic Dried Thyme Leaves
½ teaspoon wild harvest® Natural Sea Salt
½ teaspoon wild harvest® Organic Black Pepper
3 cups wild harvest® Organic Low Sodium Chicken Broth
8 medium red potatoes, cubed
1 (16 ounce) bag Frozen Corn
2 cups rice milk
Directions:
- In large saucepan or Dutch oven, heat oil over medium-high heat. Add leeks, thyme, salt and pepper; sauté until slightly golden (about 3-5 minutes).
- Stir in chicken broth and potatoes. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
- Add corn and ricemilk. Simmer, until potatoes are tender and corn is cooked (about 10 minutes), stirring occasionally.
Nutritional Information:
Serving Size 1/6 of recipe; Calories 440; Total Fat 6g; Saturated Fat 1g; Cholesterol 0mg; Sodium 510mg; Carbohydrates 88g; Fiber 10g; Protein 11g
