Navy Beans and Bacon Chowder
Cozy up with a bowl of hearty Navy Beans and Bacon Chowder, a comforting classic that blends rustic flavors with creamy indulgence. This rich and satisfying soup features tender navy beans, smoky bacon, and a medley of aromatic vegetables, all simmered in savory chicken broth and finished with a splash of velvety heavy cream. A hint of fresh thyme and a bay leaf add depth to the flavor, while crispy bacon crumbles and vibrant parsley brighten every bite. Perfect for chilly evenings, this chowder is easy to customize with dried or canned beans and comes together effortlessly with just 15 minutes of prep. Serve it with crusty bread for a soul-warming meal that everyone will love.
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Recipe Information
Ingredients
- 2 cups Navy beans (dried or canned)
- 6 slices Bacon
- 1 medium Onion (diced)
- 2 medium Carrots (diced)
- 2 stalks Celery stalks (diced)
- 3 cloves Garlic (minced)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 Bay leaf
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
If using dried navy beans, soak them overnight in water, then drain and rinse. If using canned beans, drain and rinse them thoroughly.
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving about 2 tablespoons of rendered fat in the pot.
Add olive oil to the bacon fat, if needed, to make about 2 tablespoons of fat in total.
Add the diced onion, carrots, and celery to the pot. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the navy beans, chicken broth, bay leaf, thyme, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes if using dried beans (or 20 minutes if using canned beans). Stir occasionally.
Once the beans are tender, remove the bay leaf and use an immersion blender to partially blend the chowder to your desired consistency. You can blend some of the beans and vegetables to create a creamy texture while leaving some whole for a hearty consistency.
Stir in the heavy cream and adjust the seasoning with more salt and pepper, if needed. Simmer for an additional 5 minutes to warm the cream.
Serve the chowder hot, topped with the crumbled bacon and chopped parsley for garnish.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5626 mg | 245% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 17.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 458 mg | 35% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3266 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
