Best Ham And Bean Chowder Recipes

HAM AND BEAN CHOWDER

Ham and Bean Chowder image

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

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 14 servings (3-1/4 quarts).

Number Of Ingredients 14

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

Steps:

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 : Calories 255 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 332mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 7g fiber), Protein 15g protein.

HAM AND BEAN CHOWDER

Ham and Bean Chowder image

My mother found this recipe in the 1999 edition of The Best of Country Cooking. I could not get enough of this soup! It goes great with corn bread. From the book: "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!"

Provided by kimberly.asbjornsen

Categories Chowders

Time P2DT30m

Yield 3 1/4 Quarts, 12-14 serving(s)

Number Of Ingredients 14

Ingredients

1 lb dried great northern beans
2 cups chopped onions
1 cup sliced celery
2 minced garlic cloves
3 tablespoons butter or 3 tablespoons margarine
1 meaty ham bone
2 cups water
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can stewed tomatoes
2 bay leaves
2 whole cloves
1/2 teaspoon pepper
2 cups milk
2 cups shredded cheddar cheese

Steps:

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 heat; cover and let stand for 1 hour.
Drain beans and discard liquid.
In 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; cook on low until heated through.
Just before serving, stir in cheese.
ENJOY!

Nutrition Facts : Calories 284.4, Fat 11.4, SaturatedFat 6.9, Cholesterol 33.1, Sodium 368.1, Carbohydrate 31.3, Fiber 8.6, Sugar 4, Protein 15.7

GREAT NORTHERN BEAN, HAM AND VEGETABLE CHOWDER

Great Northern Bean, Ham and Vegetable Chowder image

Make and share this Great Northern Bean, Ham and Vegetable Chowder recipe from Food.com.

Provided by Libby1

Categories Chowders

Time 8h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dry white bean, Great. Northern
2 lbs ham hocks or 2 cups ham, chopped
1 cup onion, chopped
1 cup carrot, chopped
1/2 green pepper, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon mace
1 quart tomatoes, canned

Steps:

Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
Add all other ingredients.
Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
Freezes well.
Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.

Nutrition Facts : Calories 224.2, Fat 0.8, SaturatedFat 0.2, Sodium 171.1, Carbohydrate 42.1, Fiber 10.7, Sugar 5.9, Protein 14.5

HAM AND WHITE BEAN CHOWDER

Ham and White Bean Chowder image

A hearty soup for chilly days. Great use for leftover ham. (Source - a very old issue of Canadian Living)

Provided by Atomic Girl Cooks

Categories Stew

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 1/4 cups dried navy beans
1 ham bone
6 cups cold water
2 medium onions, chopped
1 garlic clove, minced
6 sprigs fresh parsley
1 cup canned tomato, undrained and chopped
1 bay leaf
3/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
3 cups smoked ham, finely chopped
5 carrots, sliced
1/2 cup celery, chopped

Steps:

Rinse beans and drain.
In large saucepan or soup kettle, combine beans, ham bone, and water.
Bring to boil and boil for 2 minutes.
Cover and remove from heat.
Let stand for 1 hour.
Stir in onions, garlic, parsley, tomatoes, bay leaf, rosemary, thyme and pepper. Return to boil; reduce heat and simmer, uncovered, for 1 1/2 hours or until beans are tender. Remove ham bone.
Measure out 2 cups chowder; transfer to food processor or blender and puree until smooth.
Return puree to chowder in saucepan and add ham, carrots and celery.
Simmer for 25 minutes or until vegetables are tender.
Remove bay leaf.
Taste and adjust seasoning.