jglass
New member
elwood’s ham chowder
M A K E S A B O U T 5 Q U A R T S
1 tablespoon vegetable oil
1 pound Virginia ham, cut into ˙-inch
pieces
2 large onions, cut into 1-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 ˙-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)
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.
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.
M A K E S A B O U T 5 Q U A R T S
1 tablespoon vegetable oil
1 pound Virginia ham, cut into ˙-inch
pieces
2 large onions, cut into 1-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 ˙-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)
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.
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.
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