Slow Cooker Northern White Bean Bacon Chowder - A Hearty and Delicious Comfort Food

Warm up on a cold day with this slow cooker Northern White Bean Bacon Chowder. Made with tender white beans, crispy bacon, and flavorful herbs and spices, this chowder is the perfect comfort food. The slow cooker does all the work, allowing the flavors to meld together for a rich and satisfying meal. Serve it with crusty bread or a side salad for a complete and satisfying dinner. This chowder is sure to become a family favorite.

Ingredients

• 1 pound dried northern white beans
• 8 slices of bacon, chopped
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves of garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 6 cups chicken broth
• 1 cup whole milk
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Directions

1. Rinse the dried white beans and soak them overnight in water. Drain the beans and set aside.
2. In a skillet, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3. Add the diced onion, carrots, celery, and minced garlic to the skillet with the bacon fat. Cook over medium heat until the vegetables are softened, about 5 minutes.
4. Transfer the cooked vegetables to the slow cooker. Add the soaked beans, dried thyme, dried rosemary, bay leaf, and chicken broth to the slow cooker. Stir to combine.
5. Cover the slow cooker and cook on low heat for 6 hours, or until the beans are tender.
6. Once the beans are tender, remove the bay leaf from the slow cooker. Use an immersion blender or a potato masher to partially blend the soup, leaving some beans whole for texture.
7. Stir in the whole milk and cooked bacon. Season with salt and pepper to taste.
8. Cover the slow cooker and cook on low heat for an additional 30 minutes to heat through.
9. Serve the chowder hot, garnished with freshly chopped parsley.

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