Ham and Bean Chowder

Easy.Meals's picture

Jan. 10, 2012

Ingredients

Dried great northern beans 1 Pound
Chopped onion 2 Cup (32 tbs)
Sliced celery 1 Cup (16 tbs)
Garlic 2 Clove (10 gm) , minced
Butter/Margarine 3 Tablespoon
Meaty ham bone 1
Water 2 Cup (32 tbs)
Canned chicken broth 14 1/2 Ounce (1 Can)
Canned stewed tomatoes 14 1/2 Ounce (1 Can)
Bay leaves 2
Whole cloves 2
Pepper 1/2 Teaspoon
Milk 2 Cup (32 tbs)
Cheddar cheese 8 Ounce , shredded to make 2 cups

Directions

MAKING

1. In a Dutch oven or soup kettle add beans. Cover with water by 2 inches.

2. Bring it to boil and cook for further 2 minutes.

3. Take off from heat. Cover and keep aside for 1 hour.

4. Drain out the beans and discard liquid.

5. In the kettle heat butter. Add onion, celery and garlic. Saute until tender.

6. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper.

7. Stir and boil the mixture.

8. Decrease heat, cover and cook over low flame for 2 hours.

9. Remove ham bone, bay leaves and cloves.

10. Keep aside until cool.

11. When cooled scrape the ham from bone. Cut into small pieces.

12. Place the ham back into soup.

13. Keep in refrigerator for 8 hours or overnight.

14. Skim the scum from the surface of the soup.

15. Add milk and stir.

16. Cook over low flame until heated thoroughly.

SERVING

17. Stir in cheese and serve.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 888Calories from Fat 319

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 21 g105%

Trans Fat 0 g

Cholesterol

Sodium 872 mg36.33%

Total Carbohydrates 95 g31.7%

Dietary Fiber 26 g104%

Sugars 16 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet