Rating: 4 stars
37 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4

This very savory chowder derives it's flavors from a variety of vegetables, Northern white beans, bacon and seasonings all pureed together in a chicken broth base. Best served with herb toast. I use reduced sodium chicken broth.

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Recipe Summary

prep:
30 mins
cook:
10 hrs
total:
10 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large bowl with the water, cover, and soak overnight.

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  • In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.

  • In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.

  • Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.

  • Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

Nutrition Facts

331 calories; protein 17.2g; carbohydrates 34.2g; fat 14.3g; cholesterol 25.7mg; sodium 365mg. Full Nutrition
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