Ham and Bean Chowder Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 255
  • Fat:
  • 10 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 36 mg
  • Sodium:
  • 332 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 7 g
  • Protein:
  • 15 g


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Ham and Bean Chowder

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Meet the Cook: 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! -Joe Ann Heavrin, Memphis, Tennessee

SERVINGS: 12-14

CATEGORY: Soup

METHOD: Overnight Recipes

TIME: Prep: 40 min. + standing Cook: 2 hours + chilling

Ingredients:

  • 1 pound dried great northern beans
  • 2 cups chopped onion
  • 1 cup sliced celery
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1 meaty ham bone
  • 2 cups water
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 bay leaves
  • 2 whole cloves
  • 1/2 teaspoon pepper
  • 2 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese

Directions:

Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
    Drain beans and discard liquid. In the 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; cool on low until heated through. Just before serving, stir in cheese. Yield: 12-14 servings (3-1/4 quarts).


  • Re: Ham and Bean Chowder

    This is our favorite recipe for hambone/bean soup, though we've tried lots of good ones.

    LKAM
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