Makes 3 gallons
Ingredients:
2 tablespoons vegetable oil
6 cups onion, medium dice
4 tablespoons garlic slices
2 pounds county ham pieces, coarse ground, or minced
1.5 gallon collards, stemmed, cut and washed
2 each 28 ounce can whole tomatoes with juice
3.5 quarts chicken stock
2 pints beef stock
3 quarts red potatoes, 1/4 inch dice
3 tablespoons thyme
3 tablespoons parsley
to taste, salt
1 tablespoon black pepper
2 tablespoons Tabasco
Preparation:
In a heavy pot, slowly render the ham with the vegetable oil obtaining as
little color as possible. Add the onions and garlic. Continue to cook over low
heat until the onions and garlic are soft. A little more oil may be needed if
the ham doesn't have enough fat.
Slowly add the collards and allow them to wilt. This may take an addition or
two, as they are very bulky raw but wilt down like any green. Add the herbs,
tomatoes with juice, chicken stock, beef stock and red potatoes. Slowly bring
up to a simmer and continue to cook 20 to 30 minutes until the potatoes are
cooked through. Skim the chowder of any foam or oil that may appear during the
cooking process. Check seasoning. Enjoy.
Donald Barickman
Executive Chef / Vice President
Hospitality Management Group Inc
185 East Bay St. Ste. 200
Charleston, South Carolina 29401
