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Vegetable Chowder in Bread Bowls

Dinner ready in 20 minutes! Enjoy this creamy veggies and beans chowder served in bread bowls – a delightful meal!

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  • Prep Time 8 min
  • Total Time 20 min
  • Servings 4

Ingredients

4
large hard rolls (about 3 1/2 inches in diameter)
2
cans (19 ounces each) ready-to-serve creamy potato soup with roasted garlic
1
package (16 ounces) frozen potatoes, sweet peas and carrots
1
can (15 to 16 ounces) kidney beans, rinsed and drained

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
515
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
1560mg
1560%;
Total Carbohydrate
78g
78%
(Dietary Fiber
11g
11%
),
Protein
21g
21%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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