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Bean-Potato Chowder

Makes: 4 servings
Start to Finish 20 mins
Bean-Potato Chowder
Ingredients
  • 1 20  ounce package  refrigerated diced potatoes with onions
  • 1 14  ounce can  vegetable broth
  • 1/3  cup  all-purpose flour
  • 1  cup  shredded Swiss cheese (4oz.)
  • 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)
  • 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 (g) 97,
  • Cobalamin (Vit. B12) (g) 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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