white bean & chicken chowder

By tulawdog

Ingredients

• 3 slices bacon, minced
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/4 of a medium bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons minced thyme
• 1 1/2 tablespoons flour
• 3 cups chicken stock
• 1 small tomato, diced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 2 cups (one 15 ounce can) cannellini beans, rinsed and drained
• 2 cups cooked chicken, diced
• 3 tablespoons heavy cream
• 2 tablespoon minced parsley

Preparation

Step 1

coat the bottom of a dutch oven with olive oil and place over medium heat. add the bacon and cook until the fat starts to render and the bacon is soft.
add the onion, celery, carrot, and pepper and cook until they start to soften, about 5 minutes. stir in the garlic, thyme, and flour and cook, stirring constantly, for 2 minutes.
add the stock, tomato, tomato paste, bay leaf, oregano, and beans. season with salt and pepper and bring to a boil. reduce heat to a simmer and cook 10 minutes. add the chicken and simmer an additional 5 minutes.
remove from heat and stir in the cream and parsley.