Fast Bean and Potato Chowder Recipe

Name: Fast Bean and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) package refrigerated diced potatoes with onions; 1 (14 ounce) can vegetable broth; ⅓ cup all-purpose flour; 1 cup shredded swiss cheese (4oz.); 3 cups milk; 1 teaspoon dried Italian seasoning; 1 (15 ounce) can navy beans, rinsed and drained; bottled roasted red pepper (optional); Italian parsley (flat-leaf) (optional); 8 slices toasted bread with cheese (optional)

Servings: persons

1
In Dutch oven combine potatoes and broth.
2
Cover; bring to boiling over high heat.
3
Reduce heat.
4
Simmer, covered, 4 minutes.
5
In bowl toss together flour and cheese.
6
Gradually stir in milk.
7
Add milk mixture and Italian seasoning to potatoes.
8
Cook and stir over medium heat until thickened and bubbly.
9
Stir in beans; cook and stir 1 minute more.
10
Top with roasted pepper and parsley.
11
Serve with toasted bread.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (20 ounce) package refrigerated diced potatoes with onions, 1 (14 ounce) can vegetable broth, ⅓ cup all-purpose flour, 1 cup shredded swiss cheese (4oz.), and more.

Yes, Fast Bean and Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fast Bean and Potato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions