Potato and White Bean Chowder

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 263.0
  • Total Fat: 2.8 g
  • Cholesterol: 9.8 mg
  • Sodium: 372.7 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 7.6 g
  • Protein: 14.4 g

View full nutritional breakdown of Potato and White Bean Chowder calories by ingredient
Report Inappropriate Recipe

Submitted by: SSOLLIE

Number of Servings: 4


    1/2 c. sliced green onions
    1 teaspoon Italian Seasoning
    2 cloves garlic, crushed
    2 c. water
    2 c. potatoes, peeled and chopped
    1 c. chopped carrot
    1/2 t. salt
    1/4 teaspoon coarsely ground black pepper
    1 - 15 oz. can white kidney (cannelini) beans, rinsed and drained


1. Coat an unheated nonstick medium saucepan with nonstick cooking spray. Preheat over medium heat. Add green onions, Italian seasoning and garlic to hot saucepan. Cook until green onions are tender.
2. Add water, potato, carrot, salt and pepper. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until potato and carrot are tender. Do not drain. Slightly mash potato and carrot with a fork or potato masher.
3. In a screw top jar, combine milk and flour; cover and shake well. Stir milk mixture into potato mixture. Cook and stir until thickened and bubbly. Stir in beans. Cook for 1 minute more.

Sprinkle individual servings with nutmeg if desired.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SSOLLIE.


Rate This Recipe