Navy Bean and Bacon Chowder

From 1001 Best Slow Cooker Recipes

• Ready In: 6 hrs 15 mins
• Serves: 8

Ingredients

• 1 1⁄2 quarts  chicken stock
• 1 1⁄2 cups dried navy beans, rinsed
• 1⁄2 cup  chopped carrot
• 1⁄2 cup  chopped onion
• 2  garlic cloves, minced
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried rosemary
• 1  cup milk
• 2  tablespoons cornstarch
•  salt and pepper
• 8  slices bacon, cooked, crumbled

Directions

1. Combine stock, bean, vegetables and herbs in crock pot.
2. Cover and cook on low, until beans are tender, 6-8 hours.
3. Turn heat to high and cook 10 minutes; stir in combined milk and cornstarch, stirring 2-3 minutes.
4. If desired, process half of the soup in a food processor or blender and then return to the pot.
5. Season to taste with salt and pepper. Serve topped with bacon.