Roasted Red Pepper, White Bean, and Potato Chowder

Had this last night and it. was. delicious!

3 medium potatoes, diced
1 medium onion
2 cups chicken or vegetable broth

1  tsp.  dried Italian seasoning
1  15-oz. can  navy beans, rinsed and drained
1 clove garlic, crushed
Bottled roasted red sweet pepper [ I used 1/2 of the peppers in the jar- equal to about 1/2 cup, diced peppers]— or 1/2 raw sweet red pepper, diced  
can be used if you can't find the jarred kind.

1/2 cup freshly grated parmesan cheese

1/2  cup shredded Swiss cheese
2  cups milk

2 Tb flour *optional* [if you like your chowder on the thick side]


In medium sauce pan add first 6 ingredients. Simmer on high or med-hi for 20 minutes covered. Then add milk and flour [If adding the flour, whisk into the cold milk until smooth BEFORE adding to hot soup to keep the flour from making clumps], simmer an additional 15 minutes on medium low. Add cheese, stir until melted and well incorporated. Serve.

Awesome served with sliced french or Italian bread toasted with a bit of garlic powder and parmesan or swiss cheese. 


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