POTATO AND WHITE BEAN CHOWDER

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Potato and White Bean Chowder image

The addition of beans to a classic potato chowder boosts the protein, escalating this creamy soup from a side dish to the main dish. A chopped carrot and your favorite herb provide extra flavor and flecks of color.

Provided by @MakeItYours

Number Of Ingredients 13

Nonstick cooking spray see savings
1/4 cup sliced green onions see savings
1 tablespoon snipped fresh herb (such as oregano, basil, and/or parsley) or 1/2 teaspoon dried Italian seasoning, crushed see savings
2 cloves garlic, minced see savings
1 cup water see savings
1 medium potato, peeled and chopped (1 cup) see savings
1/2 cup chopped carrot see savings
1/4 teaspoon salt see savings
1/8 teaspoon coarsely ground black pepper see savings
1 cup fat-free milk see savings
1 tablespoon all-purpose flour see savings
1/2 of a 15-ounce can (3/4 cup) white kidney (cannellini) beans, rinsed and drained see savings
Ground nutmeg see savings

Steps:

  • Coat an unheated nonstick medium saucepan with nonstick cooking spray. Preheat over medium heat. Add green onions, dried Italian seasoning (if using), and garlic to hot saucepan. Cook until green onions are tender. Add the water, potato, carrot, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until potato and carrot are tender. Do not drain. Slightly mash potato and carrot with a fork or potato masher.

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