Ham and Bean Chowder

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!"

Ready In:
48hrs 30mins
Serves:
Yields:
Units:

ingredients

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!
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"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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  1. pattiann
    I HAVE that same cookbook and this recipe is absolutely delicious - I have made it several times. It's a great cold weather soup. When I don't have a 'meaty ham bone' - store bought ham hocks and diced ham work just as well.
    Reply
  2. kimberly.asbjornsen
    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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