Vegetable Chowder in Bread Bowls

large hard rolls (about 3 1/2 inches in diameter)

cans (19 ounces each) ready-to-serve creamy potato soup with roasted garlic

package (16 ounces) frozen potatoes, sweet peas and carrots

can (15 to 16 ounces) kidney beans, rinsed and drained

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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.

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.

Nutrition Information

*Percent Daily Values are based on a 2,000 calorie diet.