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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside. | 2. Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes. | 3. Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/2		diced	58.38	0.1792	1.7668	5.5566
onion	2	cup	diced	128.0	29.888	3.52	0.32
red pepper	1		diced sweet	1.25	0.2753	0.0584	0.0138
celery	4	stalks	diced	40.96	7.6032	1.7664	0.4352
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
wild rice	1	cup	uncooked	571.2	119.84	23.568	1.7280000000000002
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
red pepper flake	1/2 - 1	teaspoon		-	-	-	-
kernel corn	2	cups	frozen	369.42	72.9534	10.2084	4.0044
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.