White Bean Chowder

{Serves 12}

INGREDIENTS:

12 slices thick cut bacon, cut into 1/2 inch pieces

1 cup finely diced red onion

1 cup finely diced celery

1 cup finely diced carrot

1 cup finely diced red bell pepper

2 Tbsp. flour

2 tsp. minced fresh thyme or 1/2 tsp. dried

16 cups  low sodium chicken or vegetable stock

6 cans (or 90oz) beans white, (canned, cooked yourself – whatever)

1 1/2 cup milk or fat free half and half

salt and white pepper to taste

Directions:

1. In a dutch oven or large soup pot cook the bacon over medium high heat until browned and crisp. Remove from the pot and drain on a paper towel.
2. Pour out all but 1 tsp. bacon fat. Return pot to medium high heat and add the onions, celery, carrots, and red bell pepper. Saute until vegetables are softened – about 3 minutes.
3. Increase heat to high and add 1 cup of the stock – scraping up any browned bits on the bottom of the pan. Cook until almost all the stock has evaporated – about 4 minutes.
4. Reduce the heat to medium and sprinkle flour and thyme over the vegetables. Stir and cook for 1 – 2 minutes.
5. Add the chicken or vegetable stock, stirring and scraping the bottom of the pan. Increase heat to high and bring soup to a boil.
6. Reduce heat to medium and simmer the soup for about 4 minutes. Add the beans and the milk or half and half.
7. Taste and adjust seasonings.
8. Garnish with additional minced vegetables or fresh thyme if desired.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!