CREAMY WILD RICE AND VEGETABLE CHOWDER

Creamy Wild Rice and Vegetable Chowder image

Enjoy this tasty soup made with rice and veggies - perfect for a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 245, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 970 mg