Navy Beans and Bacon Chowder

Cozy up with a bowl of hearty Navy Beans and Bacon Chowder, a comforting classic that blends rustic flavors with creamy indulgence. This rich and satisfying soup features tender navy beans, smoky bacon, and a medley of aromatic vegetables, all simmered in savory chicken broth and finished with a splash of velvety heavy cream. A hint of fresh thyme and a bay leaf add depth to the flavor, while crispy bacon crumbles and vibrant parsley brighten every bite. Perfect for chilly evenings, this chowder is easy to customize with dried or canned beans and comes together effortlessly with just 15 minutes of prep. Serve it with crusty bread for a soul-warming meal that everyone will love.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 cups Navy beans (dried or canned)
• 6 slices Bacon
• 1 medium Onion (diced)
• 2 medium Carrots (diced)
• 2 stalks Celery stalks (diced)
• 3 cloves Garlic (minced)
• 4 cups Chicken broth
• 1 cup Heavy cream
• 1 Bay leaf
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Parsley (chopped, for garnish)

Directions

Step 1

If using dried navy beans, soak them overnight in water, then drain and rinse. If using canned beans, drain and rinse them thoroughly.

Step 2

In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving about 2 tablespoons of rendered fat in the pot.

Step 3

Add olive oil to the bacon fat, if needed, to make about 2 tablespoons of fat in total.

Step 4

Add the diced onion, carrots, and celery to the pot. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Step 5

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 6

Add the navy beans, chicken broth, bay leaf, thyme, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes if using dried beans (or 20 minutes if using canned beans). Stir occasionally.

Step 7

Once the beans are tender, remove the bay leaf and use an immersion blender to partially blend the chowder to your desired consistency. You can blend some of the beans and vegetables to create a creamy texture while leaving some whole for a hearty consistency.

Step 8

Stir in the heavy cream and adjust the seasoning with more salt and pepper, if needed. Simmer for an additional 5 minutes to warm the cream.

Step 9

Serve the chowder hot, topped with the crumbled bacon and chopped parsley for garnish.

Nutrition Facts

Serving size	2010.2 grams (2010.2g)

Amount per serving	% Daily Value*
Calories	1910

Total Fat 113.40g	145%
Saturated Fat 56.50g	283%
Polyunsaturated Fat 4.30g
Cholesterol 288mg	96%
Sodium 5626mg	245%
Total Carbohydrate 138.50g	50%
Dietary Fiber 49.40g	176%
Total Sugars 17.20g
Protein 66.00g	132%

Vitamin D 8IU	39%
Calcium 459mg	35%
Iron 13mg	72%
Potassium 3266mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 14.4%

Carbs: 30.1%