Ham and Bean Chowder

Total Time

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


14 servings (3-1/4 quarts)

Updated: Oct. 24, 2022
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 whole milk
  • 2 cups 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.

Nutrition Facts

1 cup: 255 calories, 10g fat (6g saturated fat), 36mg cholesterol, 332mg sodium, 27g carbohydrate (7g sugars, 7g fiber), 15g protein.

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