Potato and Bean Chowder

Total Time
45mins
Prep 10 mins
Cook 35 mins

Found this in cooking light mag. I added more potato to make it a little more hardy along with using broth instead of consumme (use vegetable broth for a great vegetarian dish). My husband and kids loved it. Great way to get those beans in your diet. Yumm!

Ingredients Nutrition

Directions

  1. Spray large pot with cooking spray and heat over medium heat.
  2. Add onion, celery, green pepper, red pepper and garlic.
  3. Saute about 5 minutes, till vegetables are crisp-tender.
  4. Add water, potato, tomatoes, garbanzo, kidney, and white beans, beef broth and pepper.
  5. Bring to boil, reduce heat and simmer about 30 minutes, till potatoes are tender, stirring occasionally.
  6. Sprinkle with parmesan cheese.
Most Helpful

5 5

This has a wonderful flavor. I made two minor changes. I used all garbanzo beans just because I really like them. (I tried it with a mix of beans as well but preferred it with all garbanzo) I used one can of Rotel and one can of diced tomatoes as there are sensitive tongues in my house! That's it for the changes just one more note: I made it in a crockpot, adding onion, celery, green pepper, red pepper and garlic first for about an hour. I then added the rest of the ingredient and cooked until beans and potatoes were done. (Approx. 3 hours) Thanks for this recipe!

5 5

I thought this chowder was delicious and made a good comfort food for me. I used 2 cloves of garlic but other than that, I thought the chowder had a nice blend of ingredients and seasonings. Very filling and perfect for a low-fat diet. Thanks.

5 5

This was delicious! I made it for the Comfort Food Cookathon, and will definately be making it again when I need a good comfort food. Thanks for the recipe!