lunch recipe · #04315
Sage Gouda Broccoli White Bean Chowder
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 62 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 10
Prep20 min
Cook42 min
Inactive0 min
Total62 min
Ingredients
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 2 tbspUnsalted Butter
- 3 tbspCornstarch
- 10 ozBroccoli
- 10 ozCanned Navy Beans
- 2 cupsWhole Milk
- 4 ozGouda Cheese
- 1 tspSage
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Chop the Yellow Onion and prepare the Broccoli, Canned Navy Beans, draining and rinsing any canned ingredient.
- Melt the Unsalted Butter in a soup pot. Cook the Yellow Onion and Broccoli, Canned Navy Beans with the Table Salt for 6 minutes, then add the Vegetable Broth and simmer until the firmest ingredient is tender.
- Whisk the Cornstarch into the liquid ingredient among the Whole Milk, Gouda Cheese, Sage, stir all of the Whole Milk, Gouda Cheese, Sage into the pot, and simmer gently until the chowder thickens. Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 12.9 g
- Carbohydrates
- 24.6 g
- Fat
- 12.2 g
- Fiber
- 4.2 g
- Sodium
- 1,201.1 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.