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Vegetable Chowder in Bread Bowls

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Updated Oct 21, 2010
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Dinner ready in 20 minutes! Enjoy this creamy veggies and beans chowder served in bread bowls – a delightful meal!

Vegetable Chowder in Bread Bowls

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

Instructions

  • Step 
    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.)
  • Step 
    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.
  • Step 
    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.

Nutrition

515 Calories
18g Total Fat
21g Protein
78g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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