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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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

330.5 calories; protein 17.2g 34% DV; carbohydrates 34.2g 11% DV; fat 14.3g 22% DV; cholesterol 25.7mg 9% DV; sodium 365mg 15% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2004
Instead of putting in food processor I used my hand blender right in the crock pot. Worked great! Read More
(38)

Most helpful critical review

Rating: 1 stars
12/08/2003
When I cooked this it turned out like refried beans. I would suggest using more water and not pureeing all of the mix only some of it. Read More
(27)
37 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
02/03/2004
Instead of putting in food processor I used my hand blender right in the crock pot. Worked great! Read More
(38)
Rating: 4 stars
07/05/2007
This turned out really good tonight. I left out the italian seasoning, carrots, and celery. We added lots of garlic and it really added a nice flavor to it. I also didn't puree this at all. I cooked everything in the crockpot and added the milk during the last 30 minutes. Read More
(37)
Rating: 1 stars
12/08/2003
When I cooked this it turned out like refried beans. I would suggest using more water and not pureeing all of the mix only some of it. Read More
(27)
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Rating: 5 stars
05/29/2006
This was a really nice tasting filling chowder that's great as a meal on its own with some crusty bread -- perfect for those cold days! I made mine with low-fat turkey bacon and non-fat chicken broth to make it a little more health-friendly. Read More
(16)
Rating: 5 stars
01/07/2008
I grew up eating lots of northern white bean on cornbread...so this is old-school comfort food for me. I didn't make cornbread to go with it however but did as another reviewer suggested and made garlic cheese toast to eat with it....yum. I do believe that it needs more flavor than what the bacon can give so I stirred in 2 tablespoons of the bacon grease and I added abut 1/2 a cup of diced up leftover Christmas ham. I also followed the advice of others and didn't bother with any pureeing. Will make again! Read More
(16)
Rating: 3 stars
12/08/2003
My family did NOT like this recipe. It took way longer to cook then expected. I will not try this recipe again.... Read More
(15)
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Rating: 5 stars
06/13/2007
Excellent recipe! Made it exactly as the recipe reads and my family just loved it. Did add some Frank's Hot Sauce at the table for some kick. Read More
(11)
Rating: 5 stars
12/26/2005
Never again will I buy canned bean soup. This is a great recipe for cold weather days. I served this with a Texas cheese toast. Read More
(11)
Rating: 5 stars
02/14/2011
great soup. i did cook the beans a little before adding them to the slow cooker cause the first time i made it i couldn't get the beans to cook. also i put in a couple dried chipotle peppers when soaking the beans and threw them right into the mix. added an awesome smokey/spicey flavor. have tried it with different smoked meats all turned out great. don't puree all of the soup but do about half. saves the "refried beans" texture but is also not watery Read More
(10)