Ham and Bean Chowder
Source of Recipe
Taste of Home Magazine
Recipe Introduction
Good winter chowder. This holds well and is even better re-heated!
List of Ingredients
- 1 lb. dried great northern beans
- 2 c. chopped onion
- 1 c. sliced celery
- 3 garlic cloves, minced
- 3 T. butter
- 1 meaty ham bone
- 2 c. water
- 1 can chicken broth
- 1 - 14.5 oz can stewed tomatoes
- 2 bay leaves
- 2 whole cloves
- 1/2 t. pepper
- 2 c. milk
- 2 c. (8 oz.) shredded cheddar cheese
Instructions
- Place beans in Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain the beans and discard liquid.
- In the same pan, 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 and skim fat.
- Stir in milk; cook on low until heated through. Just before serving, stir in cheese.
Final Comments
If you want this meatier, just add a cut up ham slice when you put the ham back into the beans.
MUST serve with cornbread.
Serves 12-14
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