Vegetable Chowder in Bread Bowls

Enjoy this meatless chowder made with veggies and beans for dinner that’s ready in 20 minutes – serve in hard bread bowls!

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  • prep time 8 min
  • total time 20 min
  • ingredients 4
  • servings 4
 

Ingredients

4
large hard rolls (about 3 1/2 inches in diameter)
2
cans (19 ounces each) ready-to-serve creamy potato soup with roasted garlic
1
package (16 ounces) frozen potatoes, sweet peas and carrots
1
can (15 to 16 ounces) kidney beans, rinsed and drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cut thin 2-inch-round slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. (Reserve bread trimmings for another use.)
  • 2 Heat soup, vegetables and beans in 3-quart saucepan over medium-high heat, stirring occasionally, 8 to 10 minutes until vegetables are tender and soup is hot.
  • 3 Fill soup bowls one-third full with soup. Place rolls on top of soup. Spoon additional soup into rolls, allowing some soup to overflow into bowls.
  • 1 Cut thin 2-inch-round slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. (Reserve bread trimmings for another use.)
  • 2 Heat soup, vegetables and beans in 3-quart saucepan over medium-high heat, stirring occasionally, 8 to 10 minutes until vegetables are tender and soup is hot.
  • 3 Fill soup bowls one-third full with soup. Place rolls on top of soup. Spoon additional soup into rolls, allowing some soup to overflow into bowls.

EXPERT TIPS

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Expert Tips

When serving soup in bread bowls, it helps to have the right utensils handy. For effortless eating, use a serrated steak knife, fork and spoon--this dish is a whole meal!

You can turn this into a salmon chowder for a delicious twist. Omit the kidney beans. Add 1 can (14 3/4 ounces) salmon, drained and flaked, with the vegetables in step 2. Continue as directed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
515
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
1560mg
1560%;
Total Carbohydrate
78g
78%
(Dietary Fiber
11g
11%
),
Protein
21g
21%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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