Classic Navy Bean & Bacon Chowder Recipe - Slow Cooker

Navy Bean Bacon Chowder

Cook Time 8-1/4 to 9-1/4 hours

YIELD Makes 6 servings

INGREDIENTS

1‑1/2 cups dried navy beans, rinsed and drained 2 cups cold water 6 slices thick-cut bacon 1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces 1 small turnip, cut into 1-inch pieces 1 stalk celery, chopped 1 medium onion, chopped 1 teaspoon dried Italian seasoning 1/8 teaspoon black pepper 1 can (46 ounces) reduced-sodium chicken broth 1 cup milk

PREPARATION:

Slow Cooker Directions

1. Soak beans overnight in cold water; drain.
2. Cook bacon in medium skillet over medium heat. Drain fat; crumble bacon. Combine carrot, turnip, beans, bacon, celery, onion, Italian seasoning and pepper in slow cooker. Add broth. Cover; cook on LOW 8 to 9 hours or until beans are tender.
3. Ladle 2 cups of soup mixture into food processor or blender. Process until smooth; return to slow cooker. Add milk. Cover; cook on HIGH 15 minutes or until heated through.

This recipe appears in: Chowders