Ham and Bean Chowder

Name: Ham and Bean Chowder
Prep time: 30 min
Cook time: 48 h
Total time: 48 h 30 min
Yield: 3 1/4 Quarts, 12-14 serving(s)
Ingredients: 1 lb dried great northern beans; 2 cups chopped onions; 1 cup sliced celery; 2 minced garlic cloves; 3 tablespoons butter or 3 tablespoons margarine; 1 meaty ham bone; 2 cups water; 1 (14 1/2 ounce) can chicken broth; 1 (14 1/2 ounce) can stewed tomatoes; 2 bay leaves; 2 whole cloves; 1/2 teaspoon pepper; 2 cups milk; 2 cups shredded cheddar cheese

(1)

Recipe by Chef #745603

My mother found this recipe in the 1999 edition of The Best of Country Cooking. I could not get enough of this soup! It goes great with corn bread. From the book: "We also call this 2-day Bean Chowder, since it can be started in the afternoon, chilled overnight, and finished off the next day--if you can wait to taste it!"

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READY IN: 48hrs 30mins

SERVES: 12-14

YIELD: 3 1/4 Quarts

UNITS: US

INGREDIENTS

Nutrition

1

lb dried great northern beans
2

cups chopped onions
1

cup sliced celery
2

minced garlic cloves
3

tablespoons butter or 3 tablespoons margarine
1

meaty ham bone
2

cups water
1

(14 1/2 ounce) can chicken broth
1

(14 1/2 ounce) can stewed tomatoes
2

bay leaves
2

whole cloves
¹⁄₂

teaspoon pepper
2

cups milk
2

cups shredded cheddar cheese

DIRECTIONS

Place beans in a Dutch oven or soup kettle.
Add water to cover by 2 inches.
Bring to a boil; boil for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Drain beans and discard liquid.
In same kettle, saute onion, celery, and garlic in butter until tender.
Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves, and pepper; bring to a boil.
Reduce heat; cover and simmer for 2 hours.
Remove ham bone; bay leaves, and cloves.
When cool enough to handle, remove ham from bone; cut into small pieces and return to soup.
Chill for 8 hours, or overnight.
Skim fat from soup.
Stir in milk; cook on low until heated through.
Just before serving, stir in cheese.
ENJOY!