Great Northern Bean, Ham and Vegetable Chowder

READY IN: 8hrs
Top Review by LuckyMomof3

Good recipe! Not a "true" chowder however. That's the reason for the 4 instead of 5 stars. I used the water from cottage roll making and just boiled the beans seperately to avoid losing too much liquid. I added: potatoes, sweet potatoes , and celery (I didn't have carrots or green pepper). I took before and after pictures for fairness because as a soup it's very good and people may like it that way, I did, but I went ahead and made a chowder version and pic'd that too(because well now that I've been thinking about chowder ALL day, I had to :) ). I mashed 1/3 of the beans to thicken it (before adding to soup) and added 2-3 cups of milk, still not as thick as I'd prefer. It's very good both ways, Yum. Thank you for posting Libby1, I have saved this recipe and WILL be making it both ways again and again!

Ingredients Nutrition


  1. Soak beans overnight in water to cover by 2 inches.
  2. Drain beans.
  3. Add water to cover beans by 1 inch.
  4. Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
  5. Add all other ingredients.
  6. Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
  7. Freezes well.
  8. Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.

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