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!
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!!
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
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.
Pour in four cups of milk and stir often using medium heat until bubbly, but not boiling.
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.
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.
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.
More Homemade Soup Recipes
- Creamy Chicken Noodle Soup Recipe
- Easy Taco Soup Recipe
- Slow Cooker Vegetable Barley Soup
- Homemade Tomato Basil Soup
Bean and Bacon Chowder
- 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
- 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.