Bean and Bacon Chowder Recipe

Chowder recipe made with high-quality baked beans. Baked beans?! Yes! The baked beans (sauce and all) have a sweetness to them that counterbalances the saltiness from the bacon. The added potatoes and creamy base take it to the next level.  Only 10 ingredients to make this chowder recipe our family loves!

chowder recipe

With cooler temperatures and blustery days, it’s the perfect time for new soup recipes! Actually, I’ve had this delicious recipe in my box for several years. I’ve always glanced at it when fingering through the soup section, thinking that one day soon I would make it. All credit goes to Mrs. Katie Shields from West Virginia. She is an old friend from a fellowship church we used to visit a couple times a year. Katie passed her recipe on to our friend Jenny, source of the amazing raisin cake, and then Jenny passed the soup recipe on to me. If I had realized how truly delicious this would be, I would have made it years ago!!

chowder recipe card

What’s really striking about this soup is that it’s made with high quality baked beans. Baked beans?! Yes, there is more to them than just one side – haha. Your typical bean soup consists of rinsed plain beans, but the baked beans (sauce and all) have a sweetness to them that counter balances the saltiness from the bacon. The added potatoes and creamy base take it to the next level. The only change I made to the original recipe is the addition of garlic…because everything is better with garlic 🙂 With only 10 ingredients, this recipe is simple and unforgettable.

Are you ready to make some delicious bacon and bean chowder with me?

How to Make Bacon and Bean Chowder Recipe

bacon in pan with milk for chowder recipe

Start by sautéing the chopped bacon, onion and garlic in a heavy bottom soup pan. There is no need for oil – the bacon will suffice!  When the onion is translucent, stir in 3 T. of white flour and let it cook for another minute.

milk being poured in chowder recipe

Pour in four cups of milk and stir often using medium heat until bubbly, but not boiling.

chopped potatoes for chowder recipe

Meanwhile, chop up 2 cups of skinned potatoes (3 medium potatoes) and add them to the soup, along with ¼ tsp. thyme, ¼ tsp. salt and 1/8 tsp. pepper. Cook for another 5-10 minutes on medium heat until the potatoes are soft.

baked beans in chowder recipe

Now for the star of the show! Without draining, stir in your cans of quality baked beans into the soup. I like to use organic baked beans that don’t have any artificial preservatives and taste yummy next to a hot dog. Then I know they will add the best flavor to my soup.

bean and bacon chowder recipe in bowl

Heat through, top with fresh chopped parsley and watch it disappear. A unique and delicious – and I mean delicious – fall soup.  My West Virginian friends really know good recipes. Thank you Katie and thank you Jenny. May the recipe live on.

Enjoy!

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

More Homemade Soup Recipes

bean and bacon chowder recipe in bowl
Created by: Lynette Rice

Bean and Bacon Chowder


Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
6
Chowder recipe made with canned baked beans and bacon!  A 10 ingredient soup that is packed with flavor and soon to be a family favorite!

Ingredients
  

  • 8 slices bacon cut into small pieces
  • 1 cup chopped onion
  • 2 garlic cloves minced
  • 3 Tablespoons flour
  • 4 cups milk
  • 2 cups potatoes peeled and cubed
  • ¼ teaspoon dried thyme
  • 30 oz baked beans
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup fresh parsley

Instructions

  • Sauté the chopped bacon, onion and garlic in a heavy bottom soup pan. When the bacon is cooked and onion is translucent, stir in 3 tablespoons of white flour and cook for one minute . Pour in the milk and stir often using medium heat until bubbly, but not boiling.
  • Meanwhile, chop up 2 cups of skinned potatoes and add them to the soup, along with the dried thyme, salt and pepper. Cook for another 5-10 minutes on medium heat until the potatoes are soft.  Without draining, stir in the two cans of baked beans.
  • Heat through and serve hot.

Nutrition

Serving: 1Cup | Calories: 451kcal | Carbohydrates: 54g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 995mg | Potassium: 1096mg | Fiber: 10g | Sugar: 10g | Vitamin A: 489IU | Vitamin C: 22mg | Calcium: 298mg | Iron: 4mg

Did you create this?

Share it on Instagram and follow us on Pinterest for more Cleverly Simple recipes.

Short on time but love dessert?

Four simple MAKE AHEAD dessert recipes in your inbox.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. When you sau backed beans you mean pork-beans

    1. Meredith Edwards says:

      Hi Nancy!

      Yes, pork and beans 🙂