Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, 2 day bean chowder. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

2 day Bean Chowder is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. 2 day Bean Chowder is something which I have loved my entire life. They’re nice and they look fantastic.

Panini also works in the kitchen and thinks Chowder is her boyfriend, while Shnitzel is a rock monster who doesn't think much of Chowder and his smelly best friend Kimchi the stinky cloud. Hi everyone, this video is the second in a new series called #MeatlessMainDay! The days of the week in the series are named after numbers, presumably starting from and ending from Onesday to Sevensday before a new week begins. Share: Rate this Recipe When beans are done, add salt pork and potatoes.

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

The ingredients needed to make 2 day Bean Chowder:

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

This corn chowder recipe has an unexpected surprise hiding inside - plenty of beans! They make this corn chowder even more filling and hearty. One of the first recipes I made on this blog that really took off and got people excited was my recipe for chicken corn chowder. Southwest Bean Chowder is a creamy, hearty soup recipe that tastes like chicken tortilla soup!

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.

One of the first recipes I made on this blog that really took off and got people excited was my recipe for chicken corn chowder. Southwest Bean Chowder is a creamy, hearty soup recipe that tastes like chicken tortilla soup! Super easy to make and a hit with the whole family. This Southwest Bean Chowder would also be delicious with chicken, so if you have any leftover chicken, throw about a cup in there. If your question after hearing this is, why?

So that is going to wrap this up for this exceptional food 2 day bean chowder recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!