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Warm up with Farmers Market Idaho PotaStew.

Warm up with Farmers Market Idaho Potato Stew.

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Updated: December 17, 2012 2:17PM


4 pounds (4 or 5 large) potatoes,
peeled and cut into
½-inch cubes

1 cup chopped zucchini

1 teaspoon dried thyme leaves

2 cups chopped onions

2 cups chopped red bell peppers

1 cup water

¼ cup fat-free milk

2 teaspoons cornstarch

1 (7-ounce) package (about 1¾ cups) reduced-fat shredded
Mexican four-cheese blend,
¼ cup butter

2 teaspoons salt or to taste

½ teaspoon black pepper

Coat 6-quart slow cooker with cooking spray. Add potatoes, zucchini and thyme. Coat large non-stick skillet with cooking spray; place over medium heat until hot. Add onions and coat with cooking spray; cook 4 minutes or until translucent, stirring frequently.

Add bell peppers to onions in skillet and coat with cooking spray; cook 4 more minutes or until onions are brown on edges, stirring frequently. Pour water into skillet and stir until well-blended and beginning to boil. Pour onion mixture evenly over potatoes. Do not stir. Cover and cook on high setting 3½ hours or until potatoes are tender when pierced with fork.

In small bowl, combine milk and cornstarch; stir until cornstarch is completely dissolved. Gently stir into potato mixture with 1 cup cheese, butter, salt and pepper. Cover and cook on high setting 10 minutes to thicken slightly. Spoon potato mixture into large pasta bowl or 13x9-inch casserole dish. Sprinkle with remaining ¾ cup cheese.

Idaho Potato Commission

Nutrition facts per

3/4 cup serving: 219 calories, 6 g fat, 4 g saturated fat, 17 mg cholesterol, 35 g carbohydrates, 7 g protein, 1141 mg sodium, 3 g fiber

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