Mustard Bean & Ham Chowder
1.75 quarts (7 servings at 1 cup; 4.5 servings at 1.5 cups)
2 cups Ham, diced (approximately 10-12 oz.)
4 Tbsp butter (half stick)
1 Cup Yellow Onion, diced
1 Cup Celery, diced
1 Cup Carrot, diced
2 Cups white potatoes, peeled & diced. (Look for small white boiling style potatoes, as they will hold their shape in the chowder. A large baking-style russet potato will fall apart as the chowder cooks.)
1-1/2 tsp garlic, minced
1/2 tsp ground black pepper
1/4 tsp dried thyme
1 Cup chicken or vegetable broth
2 Cups Half & Half (Substituting whole milk will make a thinner/lighter chowder. Substituting heavy cream will make a thicker/richer chowder. Half & half, which is equal parts whole milk and heavy cream, gives the best of both.)
2 Cans Serious Bean Co. Southern Mustard-Q BBQ Beans
Salt to taste (Hams can vary greatly in salt content, which is why it's best to wait until after simmering - or let guests adjust at the table.)
Place a large pot or dutch oven over medium heat and add the ham, stirring as needed to prevent sticking.
As the ham begins to brown, add the butter, onion, celery, carrot, potatoes and garlic.
Once the vegetables have softened, add the black pepper, thyme, and broth.
Reduce the heat to low and simmer uncovered for 10-15 minutes.
Stir in the half & half and Mustard-Q Beans.
Simmer for 10-15 minutes. For a thicker chowder, simmer uncovered. For a thinner chowder, cover the pot while simmering.
Adjust salt to taste.