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Creamy Wild Rice and Vegetable Chowder

  • Prep 10 min
  • Total 30 min
  • Ingredients 9
  • Servings 6

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

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) whole kernel corn, drained
1
can (10 3/4 ounces) condensed cream of potato soup
2
cups milk

Steps

Hide Images
  • 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.

Expert Tips

  • Brush Italian dressing over purchased soft breadsticks, and sprinkle with grated Parmesan cheese. Bake until golden brown.
  • Turn this soup into Creamy Wild Rice and Ham Chowder by adding 1 cup diced fully cooked ham along with the corn in step 3. To garnish, sprinkle soup with toasted sliced almonds before serving.

Nutrition Information

Nutrition Facts

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

© 2017 ®/TM General Mills All Rights Reserved

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