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Yield
2 quarts

How to Make It

Step 1

Cook bacon in a large Dutch oven until crisp. Remove bacon, and drain on paper towels; reserve drippings in Dutch oven. Crumble bacon; set aside.

Step 2

Sauté onion in reserved drippings until tender. Stir in crumbled bacon, lima beans, potatoes, carrots, and 1 teaspoon salt. Add boiling water, stirring well. Cover and simmer 1 hour.

Step 3

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining salt and pepper.

Step 4

Add sauce to chowder, stirring well. Heat thoroughly. (Do not boil.) Serve hot in individual soup bowls.

Oxmoor House Homestyle Recipes

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