You are here: Home » Recipes » Elwood’s Ham Chowder Elwood’s Ham Chowder Recipe by Favorite Recipes Press Yield 18 to 24 servings A melting pot of flavors! PrintEmail Ingredients 2 pounds country ham, coarsely ground or minced2 tablespoons vegetable oil6 cups diced onions4 tablespoons sliced garlic cloves1 1/2 gallons collard greens, washed, stemmed and chopped1 (35-ounce) can whole tomatoes, chopped3 1/2 quarts chicken stock32 ounces beef stock3 quarts red potatoes, cut into 1/4-inch cubes3 tablespoons thyme3 tablespoons parsley Salt to taste1 tablespoon pepper2 tablespoons Tabasco sauce Instructions 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).