This recipe appeared in the Febuary 2006 issue of Cruising World.
3 slices bacon, chopped
2 medium onions, diced
3 potatoes, peeled and diced
1 1/2 pints chicken stock
1 15-ounce can chopped tomatoes
1 15-ounce can baked beans
Salt and pepper, to taste
1/4 cup chives or scallions, chopped
Large pinch brown sugar
Saute bacon and onions for 5 to 10 minutes. Add potatoes, chicken stock, tomatoes, and beans. Season with salt, pepper, chives, and brown sugar and simmer until chowder thickens and potatoes are cooked but firm. Garnish with garlic croutons.
4 cloves garlic, peeled and halved
1 slice stale bread per person
Rub the cut face of the garlic over the bread to flavor it, then cut into cubes. Saute the bread in olive oil until crispy.