Ham And White Bean Chowder Recipes

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.

Steps:

• Place beans in a large bowl with the water, cover, and soak overnight.
• In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
• In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
• Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
• Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

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.

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.

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.

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!