Navy Bean and Bacon Chowder

• 1 12 quarts chicken stock
• 1 12 cups dried navy beans, rinsed
• 12 cup chopped carrot
• 12 cup chopped onion
• 2 garlic cloves, minced
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 12 teaspoon dried rosemary
• 1 cup milk
• 2 tablespoons cornstarch
• salt and pepper
• 8 slices bacon, cooked, crumbled

1. Combine stock, bean, vegetables and herbs in crock pot.
2. Cover and cook on low, until beans are tender, 6-8 hours.
3. Turn heat to high and cook 10 minutes; stir in combined milk and cornstarch, stirring 2-3 minutes.
4. If desired, process half of the soup in a food processor or blender and then return to the pot.
5. Season to taste with salt and pepper.
6. Serve topped with bacon.

chicken stock, navy beans, carrot, onion, garlic, oregano, basil, rosemary, milk, cornstarch, salt, bacon

Taken from www.food.com/recipe/navy-bean-and-bacon-chowder-418535 (may not work)