- 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 whole milk
- 2 cups shredded cheddar cheese
- 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).
Reviews forHam and Bean Chowder
"Very good. My store was out of dried white beans so I used 2 cans instead but I thought it needed more. I added carrots also cuz I had in fridge. Definitely will make again."
"This is a terrific soup to serve on a cold winter day.My family loves the combination of ham and beans."
"This was so simple and tasty. My family really loved the thick creaminess of the soup. I can't think of anything I would change."
"I have been making this for years and everyone always asks for the recipe"
"Nice and creamy and very satisfying. Looking forward to making it again this winter."
"By far the best bean soup recipe ever!"
"This is delicious -- the best possible use for a leftover ham bone! I always used to make split pea soup to use up a ham bone. No more -- this is so much better. I do cut down on the cheese a bit -- think I use about half the amount -- and it is still yummy."
"This is a great recipe for tasty soup! My only complaint is that the method for cooking the beans simply does not work in high altitude. All you get are chewy nubbins with tough skins. If you are above 6000 ft, I recommend pressure cooking your beans first (or use canned) so you don't waste a lot of expensive ingredients."
"This is the BEST!!"