Vegetable Chowder in Bread Bowls

Vegetable Chowder in Bread Bowls

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

Prep Time

08

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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!
Variation
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:

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