White Bean, Bacon and Corn Chowder – The Bean Institute

Ingredients

• 2 pounds red pepper
• 2 pounds carrots
• 2 pounds onion
• 4 ounces butter (unsalted)
• 2 tablespoons garlic (granulated)
• 2 tablespoons thyme (dried)
• 1½ tablespoons salt
• 2 quarts milk (1%)
• 3 quarts chicken broth
• 2½ pounds potatoes
• 3 pounds corn (frozen, thawed)
• 4¼ pounds white beans (drained, rinsed)
• 2 cups cornmeal
• 25 ounces bacon (cooked, crumbled)