Recipe of 2 day Bean Chowder in 25 Minutes at Home

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, 2 day bean chowder. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

2 day Bean Chowder is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. 2 day Bean Chowder is something that I’ve loved my whole life. They’re fine and they look fantastic.

Hi everyone, this video is the second in a new series called #MeatlessMainDay! I could not get enough of this soup! It goes great with corn bread.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 2 day bean chowder using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients

The ingredients needed to make 2 day Bean Chowder:

1. Take 1 lb dry great northern beans
2. Prepare 2 cup chopped onion
3. Make ready 1 cup sliced celery
4. Take 2 garlic cloves minced
5. Make ready 3 tbsp butter
6. Take 1 ham bone
7. Prepare 1 packages cubed ham chunks (16 oz)
8. Make ready 2 cup water
9. Make ready 1 can chicken broth (14.5 oz)
10. Prepare 1 can stewed tomatoes (14.5 oz)
11. Prepare 1 Bay leaf
12. Get 1/2 tsp ground cloves
13. Prepare 1/2 tsp black pepper
14. Take 1 cup whole milk
15. Prepare 1 cup cream (half and half)
16. Get 2 cup shredded cheddar cheese

Liz's Black Bean Chowder Printable Recipe. This black bean chowder is hearty and really easy to make. We love this meal from this subscription meal plan service, and if you sign up, use the code. Cut ham into bite-sized pieces and chop onion.

Instructions

Steps to make 2 day Bean Chowder:

1. Rinse and sort through beans to check for any small pebbles or debris.
2. Place beans in a Dutch oven, add water to cover by 2 inches.
3. Bring to boil, boil 2 min.
4. Remove from heat, cover and let sit for 1 hour.
5. Drain beans and place them in a separate bowl.
6. In the Dutch oven sauté onion, celery and garlic in 3T butter until tender.
7. Put beans back in Dutch oven along with ham bone, ham chunks, water, broth, tomatoes, bay leaf, ground cloves and pepper. ( below is a pic of soup mixture and the ham chunks I purchased at Wal-mart)
8. Bring to boil then reduce heat and cover. Simmer for about 2 1/2 hrs. Until beans are soft.
9. Remove ham bone and bay leaf.
10. Let sit until cool enough to handle then chill in refrigerator overnight. (Just put the Dutch oven in fridge, no need to transfer to another container)
11. Skim fat off of top. ( this pic shows the bottom half has been skimmed and top half still has fat layer. Just so you can see what you're needing to remove. )
12. Stir in milk and cream. Cook on low until heated. (Do not allow to boil because of the milk and cream that have been added.)
13. Just before serving stir in cheese.
14. Remember, if you have leftovers and need to reheat, do not bring to boil.

My family loves chowder, and this recipe adds delicious Mexican flavors that give it extra zip. It's completely meatless yet robust and hearty enough to be a meal in itself." STIR in the beans, chiles, bell pepper, cilantro, and parsley. Cook until the mixture just begins to boil. Spanish chorizo and sautéed leeks add bold flavor and texture to our creamy New England Clam Chowder for a new take on a perennial favorite. Chef Peter Dereszynski serves the hearty bean chowder only on Thanksgiving Day.

So that’s going to wrap this up with this exceptional food 2 day bean chowder recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

Print this page