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“Thick with vegetables, potatoes and beans, this chowder is a great midweek supper for the whole family.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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