Elwood's Ham Chowder
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
- 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, thiny sliced
- 2 bunches collard greens (about 1 pound), stems discarded, washed, and roughly chopped
- 1 can (28 ounces) 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 Tobasco (optional)
Heat the oil in a large stockpot over medium-low heat. Add ham, and cook until it starts to release juices, about 2 minutes; do not brown. Add onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.
Working in batches, if necessary, so as not to overcrowd pot, cook collard greens, tossing frequently with tongs until thoroughly wilted. Add 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 surface occasionally, until 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.