Ham and Bean Chowder
1
Person talking
MAKE IT SHINE!
ADD YOUR PHOTO
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:
1
Person talking
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
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!
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@kimberly.asbjornsen
Contributor
@kimberly.asbjornsen
Contributor
"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!""
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.1Reply
-
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!"
