Navy Bean and Bacon Chowder |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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From 1001 Best Slow Cooker Recipes Ingredients:
1 1/2 quarts chicken stock |
1 1/2 cups dried navy beans, rinsed |
1/2 cup chopped carrot |
1/2 cup chopped onion |
2 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dried rosemary |
1 cup milk |
2 tablespoons cornstarch |
salt and pepper |
8 slices bacon, cooked, crumbled |
Directions:
1. Combine stock, bean, vegetables and herbs in crock pot.
2. Cover and cook on low, until beans are tender, 6-8 hours.
3. Turn heat to high and cook 10 minutes; stir in combined milk and cornstarch, stirring 2-3 minutes.
4. If desired, process half of the soup in a food processor or blender and then return to the pot.
5. Season to taste with salt and pepper. Serve topped with bacon.
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