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5 Ratings
5 star values:
3
4 star values:
1
3 star values:
1
2 star values:
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1 star values:
0
Martha Stewart Member
Rating: 5 stars
03/23/2012
Made this with the leftover ham and the bone from our christmas feast this year. boiling the ham bone in the broth really made this soup delicious. I made a big batch and froze some. Even after being thawed it was still delicious! I'll use this recipe again for the Easter Leftovers.
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Elwood’s Ham Chowder
Recipe Summary
Yield: Makes about 5 quarts
Ingredients
Ingredient Checklist
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)
Gallery
Elwood’s Ham Chowder
Recipe Summary
Yield: Makes about 5 quarts
Gallery
Elwood’s Ham Chowder
Elwood’s Ham Chowder
Elwood’s Ham Chowder
Recipe Summary
Yield: Makes about 5 quarts
Recipe Summary
Yield: Makes about 5 quarts
Yield: Makes about 5 quarts
Makes about 5 quarts
Ingredients
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)
Directions
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 to40 minutes. Remove from heat; season with salt, black pepper, and hot-pepper sauce, as desired. Serve hot.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
03/23/2012
Made this with the leftover ham and the bone from our christmas feast this year. boiling the ham bone in the broth really made this soup delicious. I made a big batch and froze some. Even after being thawed it was still delicious! I'll use this recipe again for the Easter Leftovers.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
03/23/2012
Made this with the leftover ham and the bone from our christmas feast this year. boiling the ham bone in the broth really made this soup delicious. I made a big batch and froze some. Even after being thawed it was still delicious! I'll use this recipe again for the Easter Leftovers.
Martha Stewart Member
Rating: 5 stars
03/23/2012
Made this with the leftover ham and the bone from our christmas feast this year. boiling the ham bone in the broth really made this soup delicious. I made a big batch and froze some. Even after being thawed it was still delicious! I'll use this recipe again for the Easter Leftovers.
Rating: 5 stars
All Reviews for Elwood’s Ham Chowder
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Elwood’s Ham Chowder
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
