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Bean and Bacon Chowder

Source of Recipe


"The Wooden Spoon Book of Home-Style Soups, Stews, Chowders, Chilis & Gumbos"






List of Ingredients



• 4 ounces thick-sliced bacon, diced
  
• 1 yellow onion, chopped
  
• 2 celery ribs with leaves, chopped
  
• 2 medium russet or white potatoes, peeled and diced
  
• 1 bay leaf
  
• 2 cups home-cooked or canned navy beans
  
• 1-1/2 cups skim milk or light cream
  
• Salt and pepper, to taste
  
• Chopped fresh parsley, for garnish
  






Instructions



1. In a 3-quart saucepan, sauté the bacon in the saucepan until cooked through and almost crisp.
   
   
2. Spoon off all but 1 tablespoon of the rendered fat. Add the onion and celery and cook over medium heat with the lid slightly ajar, stirring often, until the onion is tender, 5 to 7 minutes. Add the potatoes, bay leaf, and 1-1/2 cups of water. Cover and simmer until the potatoes are tender, 30 to 45 minutes.
   
   
3. Remove the bay leaf. Mash the beans with a potato masher or fork, and add to the pot along with the milk. Heat thoroughly, but do not boil. Add salt and pepper to taste. Serve in heavy bowls. Sprinkle some parsley over each serving.
   
   Makes 1 ½ quarts,
   4 moderate servings.
   
   .........
   
   Serve with:
   
   BROWN BREAD MUFFINS
   
   • 1 cup finely ground or sifted whole-wheat flour
   • 1 cup medium rye flour
   • 1/4 cup sugar
   • 1 tsp baking soda
   • 1/2 tsp salt
   • 1 cup raisins
   • 1 cup buttermilk
   • 1/4 cup canola oil
   • 1/4 cup molasses
   • 1 large egg
   
   Preheat the oven to 375° F. Grease 12 muffin cups or use paper liners.
   
   In a mixing bowl, stir together the flours, sugar, baking soda, salt and raisins. In a bowl, stir together the buttermilk, oil, molasses and egg. Add the liquid ingredients to the dry mixture and mix just until moistened; do not overmix. Spoon the batter into the prepared muffin cups.
   
   Bake for 18 to 20 minutes, or until lightly browned. Cool on wire racks. Serve warm or cold.
   
   Makes 12 muffins.