Ham And Bean Chowder Recipes

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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

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 CHOWDER



Ham Chowder image

I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.

Provided by FOODY3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h20m

Yield 15

Number Of Ingredients 11

8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 ½ cups heavy cream

Steps:

  • Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
  • In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
  • Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 35.8 g, Cholesterol 75.9 mg, Fat 24.8 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.9 g, Sodium 1351.1 mg, Sugar 4.6 g

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

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

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.

Nutrition Facts : Calories 232.1, Fat 1.1, SaturatedFat 0.1, Sodium 77.7, Carbohydrate 43.7, Fiber 16.2, Sugar 6.1, Protein 14

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

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

HAM AND WHITE BEAN CHOWDER



Ham and White Bean Chowder image

Ham, white beans, and vegetables are sautéed in butter, then simmered in water to form a broth. Cream added at the end provides a silky richness. This is the perfect use for leftover ham, and is ready in 30 minutes or less!

Provided by Kate

Categories     Main Course

Time 30m

Number Of Ingredients 11

3 tablespoons unsalted butter
1 1/2 pounds cooked ham
1 medium onion
2 medium carrots
2 stalks of celery
1 teaspoon kosher salt, or to taste (see note 1)
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 cups water
2 cans cannellini beans (or any type of canned white beans)
1 cup half & half, light cream, or heavy whipping cream (see note 2)

Steps:

  • Peel the carrots. Chop the carrots, onion, celery and ham into roughly 1/2 inch pieces. (If your ham is already sliced, just cut it up into bite-sized squares.)
  • Heat the butter in a stock pot on medium high heat. Add in the vegetables and ham, plus the kosher salt (see note 1), pepper, and dried thyme.
  • Sauté, stirring frequently, until the ham and vegetables start to give off some liquid and the onion is translucent, about 5 minutes. (If you have an electric kettle: half way through the cooking time, start heating 2 cups of water in the kettle.)
  • p id="instruction-step-4">4. Add 2 cups of water to the pot, either already boiling (see step 3 above), or very hot from the tap. Add the 2 cans of beans, undrained, to the pot.
  • p id="instruction-step-5">5. Turn the heat up to high until the soup begins to boil. (You can cover the pot if you want to speed up the boiling process; uncover the pot again once the soup is boiling.) Turn the heat down to medium or medium low to maintain a simmer.
  • p id="instruction-step-6">6. Simmer for 10 minutes or until the carrots are tender. Turn the heat off and add the half & half or cream, stir to combine. Taste the soup and add more salt and/or pepper if needed.

HAM BONE CHOWDER



Ham Bone Chowder image

Couldn't find an after Christmas ham chowder recipe that started with slow cooking the ham bone leftovers. Ended up taking ideas from multiple recipes to create something that worked out pretty well.

Provided by D-Man and Pivo

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 7h

Yield 6

Number Of Ingredients 11

1 meaty ham bone, fat trimmed
1 (32 fluid ounce) container chicken stock
1 onion, chopped
2 tablespoons chopped garlic
6 red potatoes, cubed
4 large carrots, chopped
1 tablespoon chopped fresh parsley
2 teaspoons ground cumin
1 cup frozen corn
1 cup milk
salt and ground black pepper to taste

Steps:

  • Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
  • Cook on Low for 6 to 8 hours.
  • Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
  • Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.
  • Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 21.9 g, Cholesterol 3.7 mg, Fat 1.8 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 509.8 mg, Sugar 6.7 g

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