Ham and Bean Chowder Printable Version

Ingredients

   
• 1 pound dried great northern beans
     
• 2 cups chopped onion
     
• 1 cup celery
     
• 2 garlic cloves, minced
     
• 3 tablespoons butter or margarine
     
• 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 milk
     
• 2 cups (8 ounces) shredded cheddar cheese
  
  Instructions
  
  Place beans in a Dutch oven or soup kettle; 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 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 up into small pieces and return to soup. Chill for 8 hours or overnight. Skim fat from soup. Stir in milk; cook on low until heated through. Just before serving, stir in cheese. Yield: 12-14 searving (3-1/4 quarts).
  
  Recipe by: Joe Ann Heavrin, Country Woman Magazine

  ---

  © 2004 WriteWay