Creamy Potato and Bean Chowder

Creamy Potato and Bean Chowder

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 4 Servings

Serve this comforting chowder, made with navy beans and spiced with Italian seasoning, with some fresh and crusty country bread.


  • 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
  • 3 cups milk
  • 1 teaspoon dried Italian seasoning
  • 1 15-ounce can navy beans, rinsed and drained
  • Bottled roasted red sweet pepper, cut into pieces to garnish
  • Italian (flat-leaf) parsley to garnish


  1. Place the potatoes and the broth in a large Dutch oven over high heat. Cover and bring to a boil.
  2. Once the mixture is boiling, reduce the heat and simmer for 5 minutes.
  3. Meanwhile, in a medium bowl, mix together the flour and cheese, and then slowly pour in the milk.
  4. Sprinkle in the Italian seasonings and then cover the Dutch oven and simmer over medium-low heat until it becomes thick, about 10 minutes.
  5. Add the beans and cook the chowder for 2 additional minutes. Ladle into bowls and garnish the top with the peppers and parsley.


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