Elwoods Ham Chowder Recipe

Name: Elwoods Ham Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the oil in a large stockpot over medium-low heat.
2
Add the ham, and cook until it starts to release juices, about 2 minutes; do not brown.
3
Add the onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.
4
Working in batches, if necessary, so as not to overcrowd the pot, cook the collard greens, tossing frequently with tongs, until thoroughly wilted.
5
Add the tomatoes and juice, chicken and beef stocks, potatoes, thyme, and parsley.
6
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.
7
Remove from heat; season with salt, black pepper, and hot pepper sauce, as desired.
8
Serve hot.

1223

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Elwoods Ham Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Elwoods Ham Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions