Filling, hearty, and comforting. What more could you want on a cold, snowy day?
- 1 pound dry Great Northern beans, sorted and soaked for 8 hours
- 4 slices of bacon
- 1 medium onion, diced
- 3 medium potatoes, cut into chunks
- 6 cups chicken or vegetable stock or water
- 2 carrots, thinly sliced
- 1 1/2 cups corn kernels
- 1 stalk Swiss chard, stem and leaves chopped (optional)
- salt and pepper to taste
- half and half or whole milk
- freshly grated Parmesan cheese (optional)
- In a large pot, cook the bacon until crispy. Drain on a paper towel. Crumble 3 slices; eat the fourth.
- Pour out all but 1 tablespoon of the bacon fat. Add the onion and saute until it begins to become translucent.
- Rinse and add the beans and potatoes. Cook for 2-3 minutes.
- Add the stock or water and bring to a boil uncovered over medium heat. Reduce heat to simmer, cover, and simmer, stirring occasionally, until the potatoes are fork tender and the beans have softened.
- Using an immersion blender, puree the chowder until desired thickness is achieved.
- Add the carrots and simmer uncovered until they are almost fork tender. Stir often.
- Add Swiss chard and corn. Continue to cook, stirring often, until tender.
- Stir in enough half and half or milk to get the consistency you like. Add the bacon and heat through, stirring constantly.
- Pour into bowls and grate Parmesan cheese over the top if desired.
Any small white bean can be used. If using canned beans, drain and rinse thoroughly before adding to the soup pot.
Make this vegetarian by using vegetable stock or water and leaving out the bacon.
Kale or spinach can be used instead of Swiss chard.
This chowder is filling enough you don't really need bread. But if you want bread, select a hearty one, like a light rye.