Ingredients
- 1 1/2 cups dried navy beans
- 6 slices thick-cut bacon
- 1 medium carrot, cut lengthwise in half, then cut into 1-inch pieces
- 1 celery stalk, chopped
- 1 medium onion, chopped
- 1 small turnip, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 (46-ounce) can chicken broth
- 1 cup milk
Preparation
Step 1
Rinse and sort beans, discarding any blemished beans.
Place sorted beans in large bowl or saucepan. Add enough water to cover beans by 4 inches. Let beans stand for 8 hours or overnight, then rinse and drain.
Cook bacon in medium skillet over medium heat. Drain and crumble.
Combine carrot, celery, onion, turnip, oregano, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top.
Cover and cook on LOW until beans are crisp-tender, about 7 1⁄2 to 9 hours.
Ladle 2 cups chowder mixture into food processor or blender. Process until smooth; return to slow cooker.
Add milk; cover and cook on HIGH until heated through, about 10 minutes. Ladle chowder into bowls. Serve with warm crusty French bread, if desired.