Hearty Ham and Mixed Bean Chowder

🕒 Prep: 20 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Hearty Ham and Mixed Bean Chowder is the ultimate cozy meal. This recipe combines smoky ham with a medley of vibrant vegetables and beans, creating a satisfying dish perfect for chilly days. With its rich flavors and nourishing ingredients, it's a timeless favorite in any kitchen.

Hearty Ham and Mixed Bean Chowder

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Ingredients for Hearty Ham and Mixed Bean Chowder

Ingredients for Hearty Ham and Mixed Bean Chowder

Smoked ham hock lends a deep, savory flavor to the chowder, infusing every bite with a smoky richness that can't be beat. Olive oil helps sauté the vegetables, adding a touch of richness without overwhelming the dish. The onion, garlic, carrot, celery, and red bell pepper form the aromatic base, providing sweetness and depth. Diced tomatoes add a hint of acidity and brightness. Chicken broth serves as the main liquid, carrying all the flavors together. The bay leaf, thyme, and smoked paprika add layers of earthy, aromatic spices, while salt and pepper are essential for seasoning. The combination of dried kidney beans and navy beans gives the chowder its hearty texture, and fresh parsley provides a fresh, vibrant finish.

Why This Hearty Ham and Mixed Bean Chowder Works

As the vegetables sit in the hot oil, the onion, carrot, celery, and pepper slowly soften and slump down. They give off some of their liquid, which mixes with the oil and coats everything in the pot. After a few minutes, the garlic and tomatoes join in and the bottom of the pot starts to look a little thicker and wetter, almost like a loose stew instead of separate pieces.

Once the ham hock and broth go in, all that soft vegetable mix spreads through the liquid. The soaked kidney and navy beans start out firm, but with steady low heat they slowly drink up the broth. Over the two hours, the beans swell, their insides turn creamy, and some of their starch leaks into the pot, so the broth goes from thin to more chowder-like. At the same time, the ham hock sits in the gentle simmer until the tough parts loosen and the meat pulls away from the bone in shreds. By the end, the beans are tender, the broth is thicker, and the ham is soft enough to mix evenly through the chowder.

Hearty Ham and Mixed Bean Chowder Tips & Tricks

  • Soak the beans overnight for a quicker cooking time and improved texture.
  • If you like a thicker chowder, mash some of the beans after cooking to release their starches.
  • Consider adding a splash of apple cider vinegar at the end to brighten the flavors.

Mistakes To Avoid

Starting the chowder with hard, barely cooked vegetables can throw off the whole pot. When the onion, carrot, celery, and pepper don’t soften first in the oil, they stay a bit crunchy even after simmering, and the broth tastes thin instead of rich and full-bodied.

Adding the beans without soaking or without draining the soaking water often causes trouble. Undersoaked beans stay tough even after two hours, so the chowder feels gritty and undercooked, while using the soaking water can make the broth cloudy and sometimes a bit harsh and starchy.

Letting the pot boil hard the whole time instead of a gentle simmer can wreck the texture. The beans start to split and shed their skins, the liquid reduces too fast, and the ham can tighten up and turn stringy instead of soft and shreddable.

Pulling the ham hock too early leads to a weak, watery chowder. When the ham hasn’t cooked until it is falling off the bone, the meat stays rubbery, and the broth tastes like plain chicken stock with chunks of ham floating in it instead of a thick, hammy soup.

Equipment Used:

Large pot, ladle, knife, cutting board

Ingredients

  1. 1 lb smoked ham hock
  2. 2 tbsp olive oil
  3. 1 large onion, diced
  4. 3 cloves garlic, minced
  5. 2 carrots, diced
  6. 2 celery stalks, diced
  7. 1 red bell pepper, diced
  8. 1 can (15 oz) diced tomatoes
  9. 8 cups chicken broth
  10. 1 bay leaf
  11. 1/2 tsp dried thyme
  12. 1/2 tsp smoked paprika
  13. Salt and pepper to taste
  14. 1 cup dried kidney beans, soaked overnight
  15. 1 cup dried navy beans, soaked overnight
  16. 2 tbsp fresh parsley, chopped

Step-by-step Instructions

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add diced onion, garlic, carrot, celery, and red bell pepper. Sauté until vegetables are soft, about 5-7 minutes.
  3. 3. Add the diced tomatoes and stir to combine.
  4. 4. Place the ham hock in the pot and pour in the chicken broth.
  5. 5. Add the bay leaf, thyme, smoked paprika, salt, and pepper.
  6. 6. Stir in the drained kidney and navy beans.
  7. 7. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until beans are tender and ham is falling off the bone.
  8. 8. Remove ham hock, shred the meat, and return it to the pot.
  9. 9. Stir in fresh parsley before serving.
  10. 10. Adjust seasoning as needed.

Frequently Asked Questions

Can I use canned beans instead of dried?
Yes, but reduce the cooking time significantly, as canned beans are already cooked.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Is there a vegetarian version?
Yes, skip the ham and use vegetable broth. Add extra smoked paprika to enhance the flavor.

Serving Ideas for Hearty Ham and Mixed Bean Chowder

This chowder pairs wonderfully with crusty bread or homemade cornbread for mopping up every last drop. A simple green salad with a tangy vinaigrette can provide a fresh contrast to the chowder's hearty flavors. You might also enjoy it with a sprinkle of grated cheese or a dollop of sour cream on top for extra richness.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.