|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.