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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Thick with vegetables, potatoes and beans, this chowder is a great midweek supper for the whole family. Ingredients:
4 teaspoons olive oil |
2 carrots, thinly sliced |
6 scallions, chopped |
2 celery ribs, chopped |
2 cloves garlic, minced |
1 (14 1/2 ounce) can crushed tomatoes |
2 cups chicken broth |
2 medium potatoes, peeled and cubed |
1/2 teaspoon marjoram |
1/2 teaspoon oregano |
1/4 teaspoon ground pepper |
1/2 lb boneless skinless chicken breast, cubed |
1/2 cup canned cannellini beans, rinsed and drained |
2 tablespoons parsley |
Directions:
1. In a medium saucepan, heat 2 tsp of the oil.
2. Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
3. Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
4. Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
5. Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of oil.
6. Saute the chicken until cooked through, 6-8 minutes.
7. Stir into the chowder; stir in the beans and parsley.
8. Simmer until heated through, about 5 minutes.
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