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Bean-Potato Chowder
Ingredients
- 1 20 ounce packagerefrigerated diced potatoes with onions
- 1 14 ounce canvegetable broth
- 1/3 cup all-purpose flour
- 1 cup shredded Swiss cheese (4oz.)
- 3 cups milk
- 1 teaspoon dried Italian seasoning
- 1 15 ounce cannavy beans, rinsed and drained
- Bottled roasted red sweet pepper (optional)
- Italian (flat-leaf) parsley (optional)
- 8 slicestoasted 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)
- Servings Per Recipe 4,
- cal. (kcal) 494,
- Fat, total (g) 12,
- chol. (mg) 41,
- sat. fat (g) 7,
- carb. (g) 70,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 9,
- sugar (g) 10,
- pro. (g) 25,
- vit. A (IU) 777,
- vit. C (mg) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 1344,
- Potassium (mg) 618,
- calcium (mg) 505,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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