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.

Bean-Potato Chowder Enlarge Image
2,398views
Makes:
4 servings
Start to Finish:
20 mins
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Bean-Potato Chowder

Ingredients
1
20 ounce package refrigerated diced potatoes with onions
1
14 ounce can vegetable broth
1
3
cups milk
1
teaspoon dried Italian seasoning
1
15 ounce can navy beans, rinsed and drained
 
Bottled roasted red sweet pepper (optional)
 
Italian (flat-leaf) parsley (optional)
8
slices toasted bread with cheese (optional)

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.

Nutrition Facts

(Bean-Potato Chowder)
    Per serving:
  • 494 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 41 mg chol.,
  • 1344 mg sodium,
  • 70 g carb.,
  • 9 g fiber,
  • 10 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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