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Creamy Wild Rice and Vegetable Chowder

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By Betty Crocker Kitchens
Updated Sep 21, 2010
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Enjoy this tasty soup made with rice and veggies – perfect for a hearty dinner.

Creamy Wild Rice and Vegetable Chowder

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 9
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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) whole kernel corn, drained
  • 1 can (10 3/4 ounces) condensed cream of potato soup
  • 2 cups milk
Make With
Progresso Broth

Instructions

  • Step 
    1
    Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.
  • Step 
    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.
  • Step 
    3
    Stir in corn, soup and milk; cook until heated through.

Nutrition

245 Calories
8g Total Fat
9g Protein
38g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Skim Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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