Yield
about 1 1/2 quarts

How to Make It

Step 1

Combine beans and water in a 3-quart saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; cover and let stand 1 hour.

Step 2

Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 2 tablespoons drippings in skillet.

Step 3

Sauté onion, celery, and garlic in reserved drippings until tender. Stir sautéed vegetables, reserved bacon, and remaining ingredients into beans. Bring to a boil. Reduce heat; cover and simmer 4 1/8 hours or until beans are tender.

Step 4

Spoon chowder into individual soup bowls; serve immediately.

Step 5

Note: Bean and Bacon Chowder may be made a day ahead and reheated to serve.

Oxmoor House Homestyle Recipes

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