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Collard Green Chowder with Ham

Cook Time:
30 mins
Prep Time:
1 hr 30 mins
Servings:
4-6
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Chef notes

This recipe reminds me of my grandmother’s cooking, brought into the present day. She would have used ham hock, but I find that the shank has so much more meat on it. I ask the farmer for our restaurant, Folktable, to plant collard greens every year; I absolutely love them. The potato and fresh corn are so warm and filling, and the turmeric is California all the way. This is more of a fun summer chowder, but I would eat it year-round — especially if there was fresh corn that tasted good!

Technique tip:  Make the stock on another day and make the soup on the day you want to enjoy it.

Swap option: In place of collard greens, you can use any greens you’d like!

Ingredients

  • 1 smoked ham shank
  • 1 tablespoon kosher salt
  • 8 cups water
  • 1 small white onion, diced
  • 2 tablespoons butter
  • 1 teaspoon ground turmeric
  • 1 medium Yukon Gold potato, peeled and small diced
  • 1/2 pound collard greens, stems removed, cut into ribbons
  • 1 cup heavy cream
  • 1 teaspoon freshly ground black pepper
  • 1 cup fresh corn off the cob
  • chicken salt, to taste

Preparation

1.

Make the ham stock: Combine smoked ham shank, salt and water. Bring this to a boil, lower the heat and simmer for 1 hour. When the shank is cool enough, pick the shanks and set the meat aside. 

2.

Return the stock back to the burner and return to medium heat.

3.

Heat a second, smaller stockpot to the burner over medium heat. Add the ham and sauté to render the fat.

4.

Add the onion and butter. Cook, stirring frequently until the onion is translucent, 4 to 6 minutes.

5.

Add in the ground turmeric, 4 cups of the stock and the shank meat.

6.

Add the potatoes and simmer until they are tender.

7.

Add the collard greens, cream, black pepper and corn. Cook until the greens are bright green and heated through, about 4 minutes.

8.

Season with chicken salt, to taste, and serve in bowls.