Bacon Potato And Bean Chowder Recipe

Ingredients for Bacon Potato And Bean Chowder

• 1 tablespoon olive oil
• 4 slices bacon, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 pounds potatoes, peeled and cubed
• 3 Bean Mix
• Chicken Stock
• 1/2 cup heavy cream (or milk)
• Salt and pepper to taste

How to Make Bacon Potato And Bean Chowder

1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. 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.
3. Add 1 medium chopped onion and 2 cloves minced garlic to the pot and cook for 3 minutes, until softened.
4. Add 2 pounds of cubed potatoes and cook for 5 minutes, stirring occasionally.
5. 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.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
7. 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.
8. Serve hot, garnished with fresh parsley or chives (optional).