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Camellia Brand
a close up of a bowl of navy bean bacon chowder

Navy Bean Bacon Chowder

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  • 1 1/2 cups Camellia Brand Navy Beans, sorted and rinsed
  • 2 cups cold water
  • 5-6 slices bacon
  • 1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
  • 1 rib celery, chopped
  • 1 cup chopped onion
  • 1 small turnip, cut into 1-inch pieces
  • 1 teaspoon dried Italian seasoning
  • 1/8 teaspoon black pepper
  • 1 large can (46 ounces) chicken broth
  • 1 cup milk


  1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)
  2. Cook beans until they are tender. 
  3. Cook bacon in medium skillet over medium heat. Drain and crumble.
  4. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly.
  5. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender.
  6. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker.
  7. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.

Ingredients used in this Recipe

onions celery bacon carrots turnips milk navy beans