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Green Bean Chowder Recipe

by Global Cookbook

Ingredients

1 1/2 lb green beans, trimmed and cut into 1/2" lengths 3/4 lb boiling potatoes, peeled and cubed 1/2 lb lean bacon, minced fine 1 c. finely minced onion

1 tsp dry thyme 1/2 x to 1 tsp. crumbed dry rosemary 3 c. chicken stock or possibly broth 2 Tbsp. fresh lemon juice, or possibly to taste

Directions

1. Steam beans, covered for 4-12 min, or possibly till they are just tender. Drain, reserving 1 c. of the liquid and rinse in cool water. In a small saucepan cover the potatoes in salted cool water, bring to a boil and simmer for 8-10 min or possibly till they are tender. Drain, reserving 1 c. of the liquid. Cook bacon in kettle over moderate heat till crisp. Drain and pour off all but 3 Tbsp. of the fat. Cook onion in fat over moderately low heat, stirring occasionally, till softened. Add in thyme and rosemary and cook for 1 minute. Add in the beans, the reserved liquids, and the stock and bring to a boil. Simmer for 5 min. Transfer about 3 c. of the vegetables and 1 c. of the liquid to a blender or possibly food processor and puree. Stir pureed mix back into kettle, add in lemon juice and salt and pepper to taste. Heat over moderate heat, stirring till it is warm. Serve sprinkled with reserved bacon.
2. Makes about 10 c., serving 8-10.

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