Instructions:
Prepare the Beans (if using dry beans):
Rinse the navy beans, soak them overnight in water, and drain.
Cook the soaked beans in a large pot of water. Bring to a boil, then reduce to a simmer for about 1–1.5 hours or until tender. Drain and set aside.
(Skip this step if using canned beans.)
Sauté the Vegetables:
In a large pot, heat olive oil or butter over medium heat.
Add chopped onion and garlic, and sauté until softened, about 3–4 minutes.
Add diced carrots and celery, cooking for another 5–7 minutes until softened.
Add the Broth & Potatoes:
Stir in the diced potatoes, vegetable broth, thyme, bay leaf, and smoked paprika.
Bring the mixture to a boil, then reduce the heat to simmer and cook until the potatoes are tender (about 15 minutes).
Add the Beans & Simmer:
Stir in the cooked (or canned) navy beans.
Simmer for an additional 10 minutes to blend the flavors.
Creamy Option:
If you want a creamy chowder, stir in the milk or heavy cream during the last few minutes of cooking.
Simmer for another 5 minutes, but don’t let it boil.
Season and Serve:
Remove the bay leaf, and season the chowder with salt and pepper to taste.
Ladle into bowls and garnish with fresh parsley.
Enjoy this cozy navy bean chowder with some crusty bread!
