Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.
box (4.7 oz) Betty Crocker™ au gratin potatoes
cup canned vacuum-packed whole kernel corn or frozen corn
cup chopped celery
carton (32 oz) Progresso™ chicken broth
bag (12 oz) frozen broccoli cuts
cups shredded Swiss cheese (6 ounces)
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
Top off bowls of steaming chowder with a sprinkling of popped popcorn, seasoned croutons or fish-shaped crackers.
For Spinach Chowder, use a 9-ounce package of Green Giant® frozen spinach instead of the broccoli.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.