Ham and Bean Chowder
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
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Total Time
Prep: 40 min. + standing Cook: 2 hours + chilling -
Makes
12-14 servings (3-1/4 quarts)
Reviews
I abhor beans of any kind. Made this for my husband. Ate 2 huge bowls, with cornbread of course. Now I can't wait for winter so I can make this all the time, not that anything is wrong with making it in the summer.
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.
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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.
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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 was my first try at any homemade bean soup. So easy to make, and such great flavor.I did 'tweek' this recipe, as I had 2 ham bones and used more onion and garlic than called for. I also threw in 2 beef bouillon cubes, and of course, some ex-tra cheese. I also used some bacon fat instead of butter. Yes.. all my 'tweeks' added to the over all fat content, but my husband and I eat only small portions, along with a sandwich and salad... a wonderfully tasty complete meal.I highly recommend this recipe.PEACE