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, 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)

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 to40 minutes. Remove from heat; season with salt, black pepper, and hot-pepper sauce, as desired. Serve hot.

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Elwood's Ham Chowder

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