Ham and Bean Chowder

Name: Ham and Bean Chowder
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 12-14 servings (3-1/4 quarts).
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 whole milk; 2 cups shredded cheddar cheese

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

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 whole milk
2 cups 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.

Nutrition Facts

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

Originally published as Ham and Bean Chowder in Country Woman January/February 1997

Reviews

Click stars to rate

Average Rating:

catlady20

Jan 10, 2018

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.
_nlfPA

Nov 11, 2017

This is a terrific soup to serve on a cold winter day.My family loves the combination of ham and beans.
ChandiP

Jul 22, 2013

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.
Dutchess83

Mar 18, 2013

I have been making this for years and everyone always asks for the recipe
wagondorfer

Sep 8, 2012

Nice and creamy and very satisfying. Looking forward to making it again this winter.
Ruminant

Aug 14, 2012

By far the best bean soup recipe ever!
FL.wildflowers

Dec 22, 2011

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
Mrs_T

May 16, 2011

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.
jaylee3

Oct 9, 2010

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.
Lori35_IA

Jul 15, 2010

This is the BEST!!