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August 2, 2011
Bean & Bacon Chowder
Heart-warming Soups
Prep time:
15 minutes, plus standingslow-cooker time:
7 1/2 to 9 hoursIngredients
Serves 6
- 1 1/2 cups dried navy beans
- 6 slices thick-cut bacon
- 1 medium carrot, cut lengthwise in half, then cut into 1-inch pieces
- 1 celery stalk, chopped
- 1 medium onion, chopped
- 1 small turnip, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 (46-ounce) can chicken broth
- 1 cup milk
Directions
1
Rinse and sort beans, discarding any blemished beans.
2
Place sorted beans in large bowl or saucepan. Add enough water to cover beans by 4 inches. Let beans stand for 8 hours or overnight, then rinse and drain.
3
Cook bacon in medium skillet over medium heat. Drain and crumble.
4
Combine carrot, celery, onion, turnip, oregano, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top.
5
Cover and cook on LOW until beans are crisp-tender, about 7 1⁄2 to 9 hours.
6
Ladle 2 cups chowder mixture into food processor or blender. Process until smooth; return to slow cooker.
7
Add milk; cover and cook on HIGH until heated through, about 10 minutes. Ladle chowder into bowls. Serve with warm crusty French bread, if desired.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
If Grandma didn't have time to soak the beans for her chowder overnight, she put the beans in a large pot, added enough water to completely cover the beans, and brought the water to a boil. She then removed the pot of beans from the heat, covered them and let them sit for one to two hours to soften.
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