Elwood’s Ham Chowder
- Yield 18 to 24 servings
A melting pot of flavors!
- 2 pounds country ham, coarsely ground or minced
- 2 tablespoons vegetable oil
- 6 cups diced onions
- 4 tablespoons sliced garlic cloves
- 1 1/2 gallons collard greens, washed, stemmed and chopped
- 1 (35-ounce) can whole tomatoes, chopped
- 3 1/2 quarts chicken stock
- 32 ounces beef stock
- 3 quarts red potatoes, cut into 1/4-inch cubes
- 3 tablespoons thyme
- 3 tablespoons parsley
- Salt to taste
- 1 tablespoon pepper
- 2 tablespoons Tabasco sauce
- Cook the ham in the oil in a large soup pot over low heat to slowly render the fat. Do not allow the ham to brown. Add the onions and garlic. Cook over low heat until the onions and garlic are tender, adding additional oil if necessary. Add the collard greens in batches, stirring as they wilt. Add the undrained tomatoes, chicken stock, beef stock, potatoes, thyme, parsley, salt, pepper and Tabasco sauce and mix well. Bring to a boil. Reduce the heat and simmer for 20 to 30 minutes or until the potatoes are cooked through, stirring occasionally. Skim the surface of any foam or oil that apprears during cooking.
Recipe reprinted with permission from The Junior League of Wheeling’s Wild! Wonderful! (The Junior League of Wheeling, Inc., 2003).