Ham And White Bean Chowder Recipes

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.

SMOKY WHITE BEANS & HAM

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender., Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.

WHITE BEAN 'N' HAM SOUP

Steps:

• Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf.

WHITE BEAN AND HAM BONE SOUP

Steps:

• Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
• In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
• Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
• Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
• Ladle soup into bowls and sprinkle with fresh parsley.

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.

SMOKY WHITE BEAN AND HAM SOUP

Steps:

• Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander.
• Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer).
• Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool.
• Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely.
• Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.)
• When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

HAM AND WHITE BEAN CHOWDER

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.

HARVEST BEAN CHOWDER

Steps:

• Soak beans according to directions, using either method.
• Drain beans and measure liquid.
• Add water to make 1 1/2 quarts.
• Place beans, liquid, ham bone, onion and garlic in large kettle.
• Simmer 1 1/2 to 2 hours, or until tender.
• Add potato, carrots, celery and green pepper.
• Simmer 30 minutes longer.
• Remove ham bone.
• Cut up meat and return to soup.
• Thicken with flour blended with a little cold water.
• Add milk and heat gently.
• Season to taste with salt and pepper.

CHEESY HAM CHOWDER

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

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!

GREAT NORTHERN BEAN, HAM AND VEGETABLE CHOWDER

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.

WHITE BEAN CHOWDER

Steps:

• Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
• Add one can of beans and mash roughly.
• Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
• Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
• Combine milk and cornstarch, stirring well.
• Stir the milk mixture into the soup, bringing it gradually to a boil.
• Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
• Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
• Serve garnished with cheese and cilantro.
• Note: I usually serve with some hot sauce on the table for those who like to add some heat.