Bean-Potato Chowder

And another recipe blog…

Lazy Day RecipeBean-Potato Chowder

  • 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)

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.

I consider Bean-Potato Chowder to be an I-am-really-tired-and-I-do-not-want-to-cook recipe. Simple and decently tasty.

A little plain… I added Sriracha. And it was awesome.

Chowder Soup RecipeWe had chicken, too.

Chicken recipeI dipped it in Sriracha, too.

Sriracha: Yes, no? Add it to anything and everything = instance success!