Best 6 Ham And Bean Chowder Recipes

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

HAM AND BEANS

Steps:

• Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.
• Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

HAM AND CORN CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

HAM AND WHITE BEAN CHOWDER

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.

HAM AND BEAN CHOWDER

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.

HAM AND BEAN CHOWDER

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!