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Slow Cooker Navy Bean Bacon Chowder
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- #22648
Navy bean bacon chowder, where smoky bacon meets tender navy beans and fresh veggies. This simple slow-cooker recipe is perfect for anyone looking for a comforting, nutritious meal.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
2 comments
ingredients
1 1/2 cup dried navy beans, rinsed
2 cups cold water
6 thick slices bacon
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
1 rib celery, chopped
1 medium onion, chopped
1 small turnip, cut into 1 inch pieces
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 can (46 ounce size) chicken broth
1 cup milk
directions
Soak beans overnight in cold water.
Cook bacon in medium skillet over medium heat. Drain and crumble.
Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on LOW 7 1/2 to 9 hours or until beans are crisp tender. Stir the milk into the soup during the last 30 minutes of cooking and heat through. Serve hot.
added by
Jolien
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Cook the bacon until it's crispy for the best flavor and texture.
If you like a little heat, add some crushed red pepper flakes or a dash of hot sauce.
For a more savory depth, add a splash of Worcestershire sauce.
Use fresh herbs like parsley or chives for garnish.
Check the chowder towards the end of cooking; if it's too thin, let it cook uncovered for a while to thicken.
Adjust seasoning before serving, as flavors develop and you may need more after cooking.
If using canned beans, add them along with the milk to prevent them from breaking apart too much during cooking.
Make sure to stir occasionally, especially towards the end.
common recipe questions
What are navy beans?
Navy beans are small, oval-shaped legumes known for their mild flavor and creamy texture. They are often used in soups and stews and are a great source of protein and fiber.
Why soak navy beans overnight?
Soaking navy beans overnight helps to soften them and reduces cooking time. It also helps to remove some of the indigestible sugars that can cause gas.
Can I use canned navy beans instead of dried?
You can use canned navy beans for convenience. If using canned, skip the soaking and reduce the cooking time to about half, since they are already cooked and you only need to cook the vegetables. Add the beans during the last 30 minutes of cooking (with the milk) and heat through.
What can I substitute for bacon?
You can substitute bacon with smoked tempeh, liquid smoke, or even smoked paprika for flavor.
Can I use another type of bean?
You can use other types of beans such as Great Northern beans or cannellini beans. However, the texture and cooking characteristics may differ.
What is the purpose of adding milk at the end of cooking?
Adding milk at the end creates a creamier texture and prevents it from curdling during the longer cooking process. It also adds richness to the chowder.
Can I use a different type of broth?
You can use vegetable broth or a low-sodium broth if you prefer to reduce sodium intake. Keep in mind that it will alter the flavor slightly.
How can I thicken the chowder?
If you prefer a thicker chowder, you can blend a portion of the soup with an immersion blender or add a slurry of cornstarch and water during the last 30 minutes of cooking.
What if the beans are still hard after the cooking time?
If the beans are still firm, you can cook the chowder for an additional hour. Slow cookers vary, so cooking times may differ.
How do I store leftovers?
Store the leftovers in an airtight container in the fridge for up to 4 days.
Can this chowder be frozen?
Yes, navy bean bacon chowder can be frozen. Cool it completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months.
How do I reheat the chowder?
Reheat the chowder on the stovetop over low heat or in the microwave. If it's too thick, you can add a bit of water or milk to thin it.
tools needed
Slow Cooker: For cooking the chowder slowly.
Medium Skillet: Used for cooking the bacon over medium heat until it becomes crispy.
Measuring Cups and Spoons: For measuring the dried navy beans, water, Italian seasoning, black pepper, and milk.
Cutting Board: For prepping the vegetables, including the carrot, celery, onion, and turnip.
Sharp Knife: To chop the vegetables. Can also be used to chop the bacon if you would rather not crumble it by hand.
Mixing Spoon: For mixing the ingredients together in the slow cooker.
Colander: For rinsing the dried navy beans before soaking (to remove any dust and debris) and for draining them after soaking.
Ladle: For serving the chowder once it's cooked.
what goes with it?
Crusty Bread: Serve with a warm, crusty bread for dipping. The hearty texture of the bread will soak up the rich chowder wonderfully.
Cheddar Cheese: Sprinkle some sharp cheddar cheese on top for a melty finish.
Crushed Red Pepper Flakes: A dash of red pepper flakes can spice things up a bit.
Fresh Herbs: Top with freshly chopped parsley or chives for a pop of color and freshness.
Homemade Cornbread: Serve alongside some sweet homemade cornbread to balance the savory elements.
Smoky Paprika: Sprinkle a little smoked paprika on top for an extra layer of smokiness the enhances the bacon in the chowder.
nutrition data
290 calories, 6 grams fat, 39 grams carbohydrates, 20 grams protein per serving.
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reviews & comments
I will never understand how a review can be posted for a recipe, when said recipe is not cooked as directed, and bears very little resemblance to the original. In fairness to the recipe, it might be a good idea to cook it as originally posted, then make any personal adjustments to future recipes. While the alterations to a recipe are all well and good, the flavour and method differ considerably. I believe if a recipe is changed, then the changes incorporated should be posted as an entirely different recipe. Using European sausage instead of bacon is brilliant. Sausage flavours the vegetables beautifully. Other meats to use successfully when making Navy Bean Soup are: Left over pork chop (with the bone in), ham bone, bits of left over roast pork... even cobassa. There is something magical about pork that enhances the flavour of "Bean Soup". Even commercial food producers recognize this....(eg -Pork and Beans). I have a crock pot of this Navy Bean Bacon Chowder cooking now. It should be ready for dinner this evening
You are referring to a "comment" on the recipe, not a review (notice there is no star rating posted with that comment). People are more than welcome to add comments such as that one that offer substitutions or changes.
July 13, 2013
Instead of dried beans I make this using 2 cans of drained beans. Don't need to deal with the soaking then and the cook time is really just to heat it all up and blend the flavors together. I also usually sautee the onion before adding it.
Thanks for the idea. The milk is not included in the directions. I used Ukrainian Sausage for the bacon, spaghetti squash pieces for the turnip and threw in bones from de-boning a chicken breast that I had in the freezer. Not sure if I'll even add the milk or not, but I will gently mash the soup, before serving with optional yogurt and a sprig of fresh herb for garnish.