Skip to main content

Ham & Bean Chowder

I am proud to say I took full advantage of the ham I cooked last week and used every bit of it; including the ham bone.  I got this recipe from my good friend Katie.  She made it for a contest at her husband's work one year.  She had me come and taste it before she took it. I was instantly hooked and of course her soup won!! I believe she has won the last several years in a row with different recipes.  Perhaps, I should get her to share all her prize winners with us!!
I did find a great kitchen tip.  My ham bone was pretty fatty, so there was quite a bit of fat on top of my soup.  I found that if you add a few lettuce leaves to the top it will soak up the fat.  Then you just remove them and the fat will go with them.  It worked pretty well.


Ham & Bean Chowder
3 cans great northern beans, rinsed and drained
1 cup chopped onion
1 cup diced celery
2 garlic cloves, minced
3 tablespoons butter
1 meaty ham bone
2 cups ham broth (If you don't have the ham broth, use chicken.)
2 cups chicken broth
1 (14 1/2 oz.) can stewed tomatoes
2 bay leaves
2 whole cloves
1/2 tsp. pepper
2 cups milk
2 cups shredded cheddar cheese

Place ham bone in crock pot.  Add all ingredients except the milk and cheese.  Stir. Cook on high for 2-3 hours. Turn to low and cook about 2 more hours. (Or cook on low for 6-8 hours). Remove ham bone, cloves and bay leaves.  Take meat from the bone,shred into small pieces and return to the soup.  Stir in milk and cheese.  Cook on low until it is heated through.  Add cheese and stir until it is melted.  I served it with Crusty French Bread.

*Stove Top Directions: Saute onions, celery, and garlic in butter until tender. Add other ingredients except milk and cheese. Bring to a boil. Reduce heat, cover and simmer for two hours.  Then follow above directions.
*The original recipe calls for 1 lb dried great nothern bean, cooked. (I was not thinking enough ahead of time, so used the canned instead.)

Here's what I did with my ham:

Ham, easy sour cream potatoes, salad and rolls.

Ham Fried Rice




Ham & Bean Chowder



Chicken Cordon Bleu Casserole (In the freezer) It was cooked on Sunday!
and I froze two small bags of cut up ham for future use.

Check out some great Crock Pot recipes over at Dining With Debbie.

Comments

  1. I LOVE!!! when you can make so many different things with one item. Everything looks so YUMMY!!!
    Geri

    ReplyDelete
  2. I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you're interested. (http://healthyslowcooking.wordpress.com)

    ReplyDelete
  3. I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.

    Please contact me at mary@cookeatshare.com for more information, to get unique link to claim and customize your profile. Please visit http://cookeatshare.com/blogs/apply for additional information.

    ReplyDelete

Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.