This bean chowder recipe is everything you want in a comforting, hearty soup. It’s got a perfect balance of sweetness from the beans and a creamy base, all complemented by the savory flavors of bacon and potatoes.
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Made with high-quality baked beans, this chowder is not only delicious but also easy to make with just 10 simple ingredients. It’s a budget-friendly meal that doesn’t skimp on flavor.
If you’re a fan of hearty bean-based soups and dishes, you’ll love my ham and bean soup for its rich, meaty flavors. Or try this white bean chicken chili for a different take on beans in a comforting, flavorful chili. And for a unique twist, give my slow cooker baked beans with bacon a try.
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!!
Why I Love This Recipe
- Family Favorite: This bean chowder is a hit with the whole family. It’s hearty, comforting, and packed with flavor, making it a go-to recipe for cozy nights.
- Quick: This recipe is a time-saver. The chowder is ready in just 40 minutes, making it perfect for busy weeknights.
- Budget-Friendly: With simple, affordable ingredients like bacon, onions, and baked beans, this chowder is a great way to feed a family without breaking the bank.
- Comfort Food: There’s nothing quite like a warm bowl of chowder to cozy up with on a cold day. This recipe is the ultimate comfort food.
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Key Ingredients
- Bacon: This savory ingredient will add a smoky depth to the chowder, complement the sweetness of the beans, and give a satisfying crunch in every bite.
- Onion: When sautééd, the onion will add a sweet and tangy flavor to the chowder, enhancing the overall richness of the dish.
- Garlic: Its strong, pungently sweet flavor will add a delicious depth to the chowder, making it more aromatic.
- Flour: This will be used to thicken the chowder, giving it a creamy and hearty consistency.
- Milk: It will be the base of the chowder, providing a creamy and smooth texture that balances the other ingredients.
- Potatoes: They will add a hearty and comforting element to the chowder, making it a filling meal on its own.
- Thyme: This herb will add a subtle earthy flavor to the chowder, complement the other ingredients, and give the dish a comforting, home-cooked feel.
- Salt and Pepper: These will be used to season the chowder, enhancing the flavors of the other ingredients.
- Fresh Parsley: It will be used as a garnish, adding a pop of color and a fresh, herby flavor to the finished chowder.
Equipment
- Heavy-Bottom Soup Pan – You’ll need this to sauté the bacon, onion, and garlic, as well as to make the chowder itself. Its sturdy construction ensures even heat distribution.
How to Make Bean Chowder
Preparation
To start off, chop the bacon, onion, and garlic. Also, skin and chop up the potatoes, and get the rest of your ingredients ready.
Step 1 – Sauté the Bacon and Aromatics
In a heavy-bottom soup pan, sauté the chopped bacon, onion, and garlic until the bacon is cooked, and the onion is translucent.
Step 2 – Add Flour and Milk
Stir in the flour and cook for a minute. Then, pour in the milk and stir often over medium heat until it’s bubbly, but not boiling.
Step 3 – Add Potatoes and Seasonings
Add the chopped potatoes, dried thyme, salt, and pepper to the soup. Cook for 5-10 minutes until the potatoes are soft.
Step 4 – Add Beans and Serve
Without draining, stir in the baked beans. Heat the chowder through and it’s ready to serve.
Expert Tip
To make sure your bean chowder has the best flavor, cook the bacon, onion, and garlic until the bacon is crispy and the onion is translucent. This will give your chowder a rich, savory base to build on.
Recipe Variations
- Different Beans: This recipe calls for baked beans, but you can easily swap them out for your favorite beans. Try kidney beans or black beans for a different flavor and texture in your chowder.
- Add Some Heat: If you like a bit of spice, consider adding a dash of cayenne pepper or a chopped jalapeno to the chowder. It’s a great way to add a little kick to the recipe.
- Cheesy Twist: For a cheesy bean chowder, stir in a cup of shredded cheddar cheese at the end of the cooking time. It will add a rich, creamy texture and a delicious cheesy flavor to the chowder.
What to Serve With
- For a hearty, comforting meal, serve this bean chowder with a side of warm, crusty French bread. The bread is perfect for dipping into the creamy chowder.
- If you’re looking for a lighter option, pair the chowder with a fresh kale salad. The crisp, refreshing salad is a great contrast to the rich, creamy chowder.
- You can also serve this chowder in a bread bowl for a fun and creative presentation. Simply hollow out a round loaf of bread, and ladle the chowder into the bowl. The bread soaks up the chowder as you eat, making for a delicious bite every time.
Recipe FAQs
For this recipe, I recommend using canned baked beans. They add a nice sweetness to the chowder and the sauce in the beans helps to thicken the soup.
Absolutely! If you have fresh thyme on hand, feel free to use it. Just remember that the flavor of fresh herbs is a bit stronger, so you might want to use a little bit less.
It’s up to you. If you prefer a smoother chowder, then go ahead and peel the potatoes. However, if you don’t mind a rustic texture, you can leave the skins on. Just make sure to scrub the potatoes well before dicing.
More Homemade Soup Recipes You’ll Enjoy
Serving Size
- What to Expect: This bean chowder recipe yields a hearty and filling soup that’s enough for about 11 cups of soup that serve approximately 6 people.
- How to Scale: If you’re planning to serve more than 6, you can easily double the recipe and follow the instructions as directed. Just make sure to use a larger pot to accommodate the increased quantity.
Bean and Bacon Chowder
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.
When you sau backed beans you mean pork-beans
Hi Nancy!
Yes, pork and beans 🙂