Ham and bean chowder is plenty of good cooks pick pork for its great taste and versatility roasted, grilled, simmered or stir-fried, the meat is a real meal maker.

Ingredients

1 pound dried great northern beans

2 cups chopped onion

1 cup sliced celery

2 garlic cloves, minced

3 tablespoons butter

1 meaty ham bone

2 cups water

1 can (14-1/2 ounces) chicken broth

1 can (14-1/2 ounces) stewed tomatoes

2 bay leaves

2 whole cloves

1/2 teaspoon pepper

2 cups milk

2 cups (8 ounces) shredded cheddar cheese

Method 

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; cook on low until heated through. Just before serving, stir in cheese. Yield: 12-14 servings (3-1/4 quarts).