Simple Homemade Ham & Bean Chowder
As we transition from 2016 to 2017, I think we can all agree that there are many opportunities to have lots of yummy, celebration-worthy food. As much as I love all of the holiday recipes and treats, I have found myself craving something simple, warm and comforting.
I am not sure it can get more comforting and simple than a big bowl of ham bone & bean soup. Between the months of November and December, there seems to be ample opportunity to get my hands on a ham bone ((not literally…)). But even if a ham bone isn’t able to be salvaged from a big holiday feast, they are still super easy to locate. Your local butcher can point you straight to the ham hocks.
In addition to the ham bone ((or hock)), this recipe utilizes a short list of ingredients ::
- yellow eyed beans (or pinto)
- diced white onion
- thick sliced potatoes
- crush tomatoes
- pinot grigio
- dried Italian seasoning
- water
- chicken stock
- cream
- corn starch
- s & p
These ingredients are added to a large dutch oven, given a good stir and placed into a 275° oven for 5-6 hours.
Within a few hours the most glorious smell will emerge from you oven! Really, it’s quite shocking how such meager ingredients can smell so fantastic.
But the smell is nothing compared to the taste. Not one ingredient overshadows the other. A hint of tomato, a whisper of herbs, hearty undertones of ham and perfectly cooked, tender, creamy beans. Thanks to the chunks of potato and addition of corn starch, the soup bakes into the perfect creamy chowder.
- 1 meaty ham hock
- 1 lb yellow eyed beans (or pinto)
- 1 medium diced white onion
- 6-8 thick sliced medium yellow gold potatoes (about 3 c)
- 1 c crushed tomatoes
- 10 oz pinot grigio
- ½ t dried Italian seasoning
- 4-6 c water
- 3 c chicken stock
- 3 T cream
- 3 T corn starch
- 1-2 t sea salt
- 1 t pepper
- Preheat oven to 275°. In a small bowl, whisk together cream and cornstarch. In a large 7-9 qt dutch oven, combine all ingredients. Stir to incorporate everything. Cover and place into oven. Cook for 5-6 hours. 30 minutes before service, taste soup, stir and season to taste if additional salt and pepper is needed. Return to oven for 30 minutes and then serve.
- Serves 10
