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Wednesday, November 10 2010

As the winter wind whips against your windows, curl up nice and cozy with a steaming bowl of this creamy chowder. Italian seasoning and Swiss cheese give the soup plenty of zesty flavor, and it goes well with toasted cheese bread. For less hassle, use refrigerated diced potatoes with onions.

Nutrition Facts * Calories494, * Total Fat (g)12, * Saturated Fat (g)7, * Monounsaturated Fat (g)3, * Polyunsaturated Fat (g)1, * Cholesterol (mg)41, * Sodium (mg)1344, * Carbohydrate (g)70, * Total Sugar (g)10, * Fiber (g)9, * Protein (g)25, * Vitamin A (DV%)0, * Vitamin C (DV%)27, * Calcium (DV%)50, * Iron (DV%)19, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

 

  • 1 20-oz. pkg. refrigerated diced potatoes with onions
  • 1 14-oz. can vegetable broth
  • 1/3 cup all-purpose flour
  • 1 cup shredded Swiss cheese (4oz.)
  • 3 cups milk
  • 1 tsp. dried Italian seasoning
  • 1 15-oz. 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

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. 
Posted by: Send a Meal AT 10:19 am   |  Permalink   |  0 Comments  |  Email
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