Ingredients for Bacon Potato And Bean Chowder
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How to Make Bacon Potato And Bean Chowder
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Cook 4 slices of diced bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pot.
- Add 1 medium chopped onion and 2 cloves minced garlic to the pot and cook for 3 minutes, until softened.
- Add 2 pounds of cubed potatoes and cook for 5 minutes, stirring occasionally.
- Stir in 1 (15-ounce) can of three-bean mix (drained and rinsed), 4 cups of chicken or vegetable stock, and 1 teaspoon of dried thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in 1/2 cup of heavy cream (or milk for a lighter version) and season generously with salt and pepper. Stir in the cooked bacon.
- Serve hot, garnished with fresh parsley or chives (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
20g
Fat
40g
Carbs
10g
