Slow Cooker Northern White Bean Bacon Chowder
If you have approximately 10 hours and 30 minutes to spend in the kitchen, Slow Cooker Northern White Bean Bacon Chowder might be a super gluten free recipe to try. One serving contains 317 calories, 16g of protein, and 11g of fat. This recipe serves 6. For $1.33 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Allrecipes has 75 fans. If you have ground pepper, onion, seasoning, and a few other ingredients on hand, you can make it. A couple people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. If you like this recipe, you might also like recipes such as Slow Cooker Corn and White Bean Chowder, Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker}, and Great Northern Bean, Ham and Vegetable Chowder.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 600 minutes
Ingredients:
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
3 (14.5 ounce) cans low-sodium chicken broth
1 1/2 cups dried great Northern beans, rinsed
1/8 teaspoon ground black pepper
1 cup milk
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
2 cups water
Equipment:
bowl
frying pan
slow cooker
food processor
blender
Cooking instruction summary:
Place beans in a large bowl with the water, cover, and soak overnight. In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside. In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all. Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender. Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through. Kitchen-Friendly View
Step by step:
1. Place beans in a large bowl with the water, cover, and soak overnight.
2. In a large skillet over medium to medium high heat, fry the bacon until crispy.
3. Drain the bacon fat and crumble the bacon; set aside.
4. In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon.
5. Pour the broth over all.
6. Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
7. Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.
Nutrition Information:
covered percent of daily need
