HAM AND BEAN CHOWDER

  •  1 pound dried great northern beans

  • 2 cups chopped onion

  • 1 cup sliced celery

  • 2 garlic cloves, minced

  • 3 T. butter

  • 1 meaty ham bone

  • 2 cups water

  • 1 can (14 1/2 oz) chicken broth

  • 1 can (14 1/2 oz) stewed tomatoes

  • 2 bay leaves

  • 2 whole cloves

  • 1/2 tsp. pepper

  • 2 cups milk

  • 2 cups (8 oz) shredded cheddar cheese

 Place beans in a large soup kettle; add water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from the heat; cover and let stand for 1 hour.  Drain beans and discard liquid.  In the same kettle, sauté 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.  Stir in milk, cook on low until heated through.  Just before serving, stir in cheese.  Yield:  12-14 servings.  NOTE:  Freezes well!