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.
Ingredients
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1 20-oz. pkg. refrigerated diced potatoes with onions
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1 14-oz. can vegetable broth
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1/3 cup all-purpose flour
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1 cup shredded Swiss cheese (4oz.)
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3 cups milk
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1 tsp. dried Italian seasoning
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1 15-oz. can navy beans, rinsed and drained
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Bottled roasted red sweet pepper (optional)
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Italian (flat-leaf) parsley (optional)
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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 information
Calories 494, Total Fat 12 g, Saturated Fat 7 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 1344 mg, Carbohydrate 70 g, Total Sugar 10 g, Fiber 9 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 27%, Calcium 50%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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