Ham And Bean Chowder - cooking recipe

Ingredients

1 lb dried great northern beans
2 cups chopped onions
1 cup sliced celery
2 minced garlic cloves
3 tablespoons butter or 3 tablespoons margarine
1 meaty ham bone
2 cups water
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can stewed tomatoes
2 bay leaves
2 whole cloves
1/2 teaspoon pepper
2 cups milk
2 cups shredded cheddar cheese

Preparation

Place beans in a Dutch oven or soup kettle.
Add water to cover by 2 inches.
Bring to a boil; boil for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Drain beans and discard liquid.
In same kettle, saute onion, celery, and garlic in butter until tender.
Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves, and pepper; bring to a boil.
Reduce heat; cover and simmer for 2 hours.
Remove ham bone; bay leaves, and cloves.
When cool enough to handle, remove ham from bone; cut into small pieces and return to soup.
Chill for 8 hours, or overnight.
Skim fat from soup.
Stir in milk; cook on low until heated through.
Just before serving, stir in cheese.
ENJOY!