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!
8 slices of 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
2 cans of baked beans (15 oz. each)
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.