Ham And Bean Chowder

• 1 lb great northern beans
• 2 c chopped onions
• 1 c sliced celery
• 2 garlic cloves, minced or 1 tsp garlic powder
• 3 tbsp butter
• 1 meaty ham bone or 1 to 2 cups chopped ham
• 1 can (14 1/2 oz) chicken broth
• 1 can (14 1/2 oz) stewed tomatoes
• 2 bay leaves
• 1 whole clove
• 1/2 tsp pepper
• 2 c milk
• 2 c shredded cheddar cheese

1. Place beans in dutch oven, cook as you normally cook until beans are just tender. Drain beans, discard liquid. In same kettle, saute onion, celery, and garlic or garlic powder. Add beans and all other ingredients except milk and cheese. Bring to a boil. Reduce to medium heat. Simmer for 2 hours. Remove bay leaves and clove after 1 hour of cooking. Refrigerate overnight to skim fat. Add milk and heat thoroughly. Just before serving, stir in cheese. Serve with cornbread muffins. Serves a crowd for a good cold weather meal.

great northern beans, onions, celery, garlic, butter, ham bone, chicken broth, tomatoes, bay leaves, clove, pepper, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21199 (may not work)