Name: Creamy Wild Rice and Vegetable Chowder
Prep time: 10 min
Total time: 30 min
Yield: 1
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

Creamy Wild Rice and Vegetable Chowder

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Prep Time:
10 minutes

Total Time:
30 minutes

Savor this delicious rice and vegetable soup, ideal for a satisfying meal.

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

Instructions:

In a 4-quart Dutch oven over medium-high heat, melt margarine. Saute onion, carrots, and mushrooms in the margarine, stirring occasionally, until tender.
Combine broth, rice, and the flavorful seasoning packet, allowing the mixture to reach a boil. Reduce to low heat, cover, and simmer for approximately 5 minutes until the liquid is fully absorbed.
Combine the corn, soup, and milk and simmer until thoroughly heated.

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