Vegetable Chowder in Bread Bowls

  • Prep 8 min
  • Total 20 min
  • Servings 4
Vegetable Chowder in Bread Bowls

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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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