Bean and Bacon Chowder - Tasty 365 Crockpot Recipe

8 entrée servings
1 1⁄2 quarts Chicken Stock  or chicken broth
1 1⁄2 cups dried navy beans, rinsed
1⁄2 cup each: chopped carrots, onion
2 large cloves garlic, minced
1⁄2 teaspoon each: dried oregano, basil, and rosemary leaves
1 cup whole milk
2 tablespoons cornstarch
Salt and pepper, to taste
8 slices bacon, cooked, crumbled

Per Serving:
Calories: 216 % calories from fat: 18 Protein (g): 13.2 Carbohydrate (g): 31.4 Fat (g): 4.2 Saturated fat (g): 1.3 Cholesterol (mg): 7.9 Sodium (mg): 153

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 1.0 Fat: 0.5

1. Combine stock, beans, vegetables, and herbs in 6-quart crockpot; cover and cook on low until beans are tender, 6 to 8 hours. Turn heat to high and cook 10 minutes; stir in combined milk and cornstarch, stirring 2 to 3 minutes. If desired, process half the soup in food processor or blender until smooth; stir back into slow cooker. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.

Variation
Mixed Bean Chowder—Make recipe as above, substituting 1⁄2 cup each dried Great Northern, pinto, and kidney beans for the navy beans.