Creamy Wild Rice and Vegetable Chowder

Progresso® chicken broth and Green Giant® whole kernel corn provide a simple addition to this tasty soup made with rice and veggies – perfect for a hearty dinner.

  • prep time 10 min
  • total time 30 min
  • ingredients 9
  • servings 6

Ingredients

2
tablespoons margarine or butter
1
large onion, chopped (1 cup)
2
medium carrots, cut into 1/4-inch slices (1 cup)
1/2
pound mushrooms, sliced (3 cups)
2
cups Progresso® chicken broth (from 32 oz carton)
1
package (6.2 ounces) fast-cooking long grain and wild rice
1
can (15 1/4 ounces) Green Giant® whole kernel corn, drained
1
can (10 3/4 ounces) condensed cream of potato soup
2
cups milk
  • 1 Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.
  • 2 Stir in broth, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until liquid is absorbed.
  • 3 Stir in corn, soup and milk; cook until heated through.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    245
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    970mg
    970%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Iron
    10%;
    Exchanges:
    1 Skim Milk; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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