Elwood’s Ham Chowder

Name: Elwood’s Ham Chowder
Yield: makes about 5 quarts
Ingredients: 1 tablespoon vegetable oil; 1 pound Virginia ham, cut into 1/2-inch pieces; 2 large onions, cut into 1/2-inch pieces (about 3 cups); 4 garlic cloves, thinly sliced; 2 bunches collard greens (about 1 pound), stems discarded, washed, and roughly chopped; 1 28-ounce can whole tomatoes with juice, roughly chopped; 7 cups homemade or low-sodium canned chicken stock; 2 cups homemade or low-sodium canned beef stock; 8 medium red potatoes, cut into 1/2-inch cubes (about 6 cups); 1 1/2 tablespoons chopped fresh thyme leaves; 1 1/2 tablespoons chopped fresh flat-leaf parsley; Coarse salt and freshly ground pepper; Hot pepper sauce, such as Tabasco (optional)

January 26, 2012

This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.

Recipe information

Yield
makes about 5 quarts

Ingredients

1 tablespoon vegetable oil

1 pound Virginia ham, cut into 1/2-inch pieces

2 large onions, cut into 1/2-inch pieces (about 3 cups)

4 garlic cloves, thinly sliced

2 bunches collard greens (about 1 pound), stems discarded, washed, and roughly chopped

1 28-ounce can whole tomatoes with juice, roughly chopped

7 cups homemade or low-sodium canned chicken stock

2 cups homemade or low-sodium canned beef stock

8 medium red potatoes, cut into 1/2-inch cubes (about 6 cups)

1 1/2 tablespoons chopped fresh thyme leaves

1 1/2 tablespoons chopped fresh flat-leaf parsley

Coarse salt and freshly ground pepper

Hot pepper sauce, such as Tabasco (optional)

Preparation

Step 1
Heat the oil in a large stockpot over medium-low heat. Add the ham, and cook until it starts to release juices, about 2 minutes; do not brown. Add the onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.
Step 2
Working in batches, if necessary, so as not to overcrowd the pot, cook the collard greens, tossing frequently with tongs, until thoroughly wilted. Add the tomatoes and juice, chicken and beef stocks, potatoes, thyme, and parsley. Bring to a boil, and reduce heat to a gentle simmer; cook, stirring and skimming any foam from the surface occasionally, until the potatoes are easily pierced with a paring knife, 30 to 40 minutes. Remove from heat; season with salt, black pepper, and hot pepper sauce, as desired. Serve hot.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsChowder Soup Soup/Stew Stew Ham Meat Collard Greens Leafy Greens Vegetable Red Skin Potato Potato Root Vegetable Starter Dinner Nut Free Dairy Free Gluten Free Weeknight Meals One-Pot Meals Braise Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes