Another old family recipe by general request...


Ham and Bean Chowder

1 lb. Dried great northern beans
1 can (14½ oz.) Chicken broth
2 cups chopped onion
1 can (14½ oz.) Stewed tomatoes
1 cup celery
2 bay leaves
2 garlic cloves, minced
2 whole cloves
3 tbs. Margarine
½ tsp. Pepper
1 meaty ham bone
2 cups milk
2 cups water
2 cups (8 oz.) Shredded
Cheddar cheese

Place beans in a Dutch oven or soup kettle; Add water to cover by 2 inches. Bring to a boil; boil for two minutes. Remove from heat; cover and let stand for one hour. Drain beans and discard liquid. In same kettle, sauté 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 two 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 thorough out. Stir in cheese just before serving. Yield 12-14 (3¼ quarts).