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Recipe: Slowcooker Bean-Bacon Chowder

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As we approach the fall season, it is a busy time for most of us. It is especially busy for families as the kids go back to school. With school comes homework, athletic practices, ballgames, and other activities. It is also a time that is perfect for soups and chowders as the cool air settles over us. It is also the perfect time to bring out the slowcookers and crockpots, making it easier for busy moms and dads to get dinner on the table. If you are a regular reader of my articles, you know I promote family mealtime. This is a recipe to make that easier for all. Bean-Bacon Chowder is a perfect family recipe.


1 1/2 cups dried beans (I prefer navy for this), rinsed well

2 cups cold water

6 slices of thick cut bacon

1 med carrot, halve lengthwise then cut into 1-inch pieces

1 celery rib, chopped

1 medium onion, chopped

1 small turnip, cut into bite-sized pieces

1 tsp Italian seasoning mix

1/8 tsp freshly ground black pepper

1 can (48 oz) reduced-sodium chicken broth

1 cup milk

Soak beans in the cold water overnight. Cook bacon in medium skillet over medium heat. Drain well on paper toweling. Crumble bacon. In a slow cooker, combine the carrot, celery, onion, turnip, Italian seasonings, pepper, beans and bacon; stir to mix. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours until beans are crisp tender.

Remove 2 cups of soup mixture into a food processor or blender. Process until smooth then return to the slow cooker. Add the milk, cover and heat on high for 10 minutes to heat through.

6 servings. Per serving: 270 calories, 20 g protein, 39 g carbs


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Author: Linda Carol Wilson

For more of Linda’s recipes and diabetic information go to or visit her vintage recipe blog at

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