Ham and Bean Chowder
TOTAL TIME: Prep: 40 min. + standing Cook: 2 hours + chilling
YIELD: 14 servings (3-1/4 quarts).
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
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1 pound dried great northern beans
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2 cups chopped onion
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1 cup sliced celery
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2 garlic cloves, minced
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3 tablespoons butter
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1 meaty ham bone
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2 cups water
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1 can (14-1/2 ounces) chicken broth
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1 can (14-1/2 ounces) stewed tomatoes
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2 bay leaves
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2 whole cloves
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1/2 teaspoon pepper
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2 cups whole milk
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2 cups shredded cheddar cheese
Directions
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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.
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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.
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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.
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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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