Bean-Potato Chowder

Finish dinner on the double with this easy recipe that starts with purchased diced potatoes. Swiss cheese and Italian spice add complementary but zesty flavor to this hearty meal.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Bean-Potato Chowder

Directions

  1. In Dutch oven combine potatoes and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer, covered, 4 minutes. In bowl toss together flour and cheese. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly. Stir in beans; cook and stir 1 minute more. Top with roasted pepper and parsley. Serve with toasted bread. Serves 4.
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Nutrition Facts (Bean-Potato Chowder)

  • Per serving:
  • 494 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 41 mg chol. ,
  • 1344 mg sodium ,
  • 70 g carb. ,
  • 9 g fiber ,
  • 10 g sugar ,
  • 25 g pro.
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