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.

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.

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.

Serving Suggestions

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.

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.

Hearty Ham and Mixed Bean Chowder Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's hot, add the diced onion, garlic, carrot, celery, and red bell pepper. Sauté these vegetables for about 5-7 minutes until they soften and become fragrant, stirring occasionally to prevent sticking.

Next, add the diced tomatoes to the pot and give everything a good stir to combine. Now, gently place the smoked ham hock in the pot, making sure it's nestled among the vegetables. Pour in the chicken broth, which should just cover the ham hock.

Add the bay leaf, thyme, smoked paprika, salt, and pepper to the pot. These spices will infuse the chowder with their aromatic goodness. Stir in the drained kidney and navy beans, ensuring they're evenly distributed.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 2 hours. This slow cooking will tenderize the beans and allow the ham to release its flavor into the chowder. You'll know it's ready when the beans are tender and the ham is falling off the bone.

Once done, remove the ham hock from the pot. Shred the meat, discarding any bones and skin, and return the shredded ham to the chowder. Stir in the fresh parsley just before serving to add a pop of color and freshness. Taste and adjust the seasoning if necessary, then serve hot.

Why You'll Love This Recipe

  • Perfect for meal prep — tastes even better the next day.
  • A wonderful way to use leftover ham or pantry staples.
  • Warm, comforting, and packed with flavor and nutrients.
  • Flexible enough to adapt to whatever veggies you have on hand.

Ingredients

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

Step-by-step Instructions

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

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