Ham and Bean Chowder

Ham and Bean Chowder

Ham and beans are a natural combination...so this Ham and Bean Chowder is a no-brainer! This easy ham and bean soup is ready in about 2 to 3 hours and, in case there are leftovers, this soup freezes really well.

Cooking MethodSlow Cooker


  • 1 pound great northern white beans
  • 2 pounds ham hocks
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1/2 green pepper, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon mace
  • 1 quart tomatoes, canned


  1. Cover beans in water and let soak overnight.  Drain and place beans in a stock pot.  Add water to cover beans by 1 inch.
  2. Add ham hocks and cook beans with ham hocks for at least 2 hours on low heat. Remove ham bone from beans and let cool. 
  3. Add onion, carrot, green pepper, sugar, salt, cayenne pepper, mace, and tomatoes to the stock pot.  Stir to combine.
  4. When ham has cooled, remove meat from the bones and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes.

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