Creamy Wild Rice and Vegetable Chowder

By Coppermouse

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

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) Green Giant™ whole kernel corn, drained
• 1 can (10 3/4 ounces) condensed cream of potato soup
• 2 cups milk

Preparation

Step 1

Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.

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.

3. Stir in corn, soup and milk; cook until heated through.