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.
