Ham and Bean Chowder

Recipe by Chef #745603
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READY IN: 48hrs 30mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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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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