Ham and Bean Chowder Recipe
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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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).
1 serving (1 cup) equals 255 calories, 10 g fat (6 g saturated fat), 36 mg cholesterol, 332 mg sodium, 27 g carbohydrate, 7 g fiber, 15 g protein.
© 2015 RDA Enthusiast Brands, LLC