Creamy Wild Rice and Vegetable Chowder

Creamy Wild Rice and Vegetable Chowder

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

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Brush Italian dressing over purchased soft breadsticks, and sprinkle with grated Parmesan cheese. Bake until golden brown.
Variation
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:

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