Creamy Wild Rice and Vegetable Chowder

Enjoy this tasty soup made with rice and veggies – perfect for a hearty dinner.

  • Prep Time 10 min
  • Total Time 30 min
  • 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.

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 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.