4 potatoes, peeled and diced
4 cups crisp white rice
2 (8 ounce) cans mushroom soup
1 (15 ounce) can white beans
1/2 citrus zest, garnish
1 cup chopped green onions
salt and pepper to taste
Place potatoes in a flat blender or food processor with enough water to cover to measure 1 cup; set aside.
Add potatoes and rice, and blend until pureed. Add mushrooms, and add water and rest until all ingredients are combined. Add white beans; blend until pureed. Place green onions and salt and pepper in a small bowl; season with salt and pepper. Cook over low heat, uncovered, until chowder thickens.