Recipe: Bean and Bacon Chowder (with potatoes)

BEAN AND BACON CHOWDER

4 ounces thick-sliced bacon, diced
1 yellow onion, chopped
2 celery ribs with leaves, chopped
2 medium russet or white potatoes, peeled and diced
1 bay leaf
2 cups home-cooked or canned navy beans
1 1/2 cups skim milk (or light cream)
Salt and pepper, to taste
Chopped fresh parsley, for garnish

In a 3-quart saucepan, saute the bacon in the saucepan until cooked through and almost crisp. Spoon off all but 1 tablespoon of the rendered fat. Add the onion and the celery and cook over medium heat with the lid slightly ajar, stirring often, until the onion is tender, 5 to 7 minutes.

Add the potatoes, bay leaf and 1 1/2 cups of water. Cover and simmer until the potatoes are tender, 30 to 45 minutes.

Remove the bay leaf. Mash the beans with a potato masher or fork and add to the pot along with the milk. Heat thoroughly but do not

Add salt and pepper to taste. Serve in heavy bowls. Sprinkle some parsley over each serving.

Serve with Brown Bread Muffins (click here for recipe).

Makes 1 1/2 quarts (4 moderate servinqs)
Source: The Wooden Spoon Book of Home-Style Soups, Stews, Chowders, Chilis and Gumbos by Marilyn M. Moore