Collard Greens Chowder

Our favorite greens and ham leftovers make a hearty and warming meal on a cold day.

2 tablespoons butter

1 onion, chopped

2 cups water

1 cup diced ham (country ham is best)

16 ounces frozen chopped collard greens

1 bay leaf

1 tablespoon sugar

2 teaspoon salt

1 cup diced raw potatoes

3 tablespoons flour

3 cups milk or cream, warmed

Louisiana hot sauce (optional)

Equipment: Large soup pot or dutch oven

                        Natural gas stovetop

Serves 4 to 6

Melt the butter in the pot over medium heat. Saute the onion until softened but not brown. Add the water, ham, greens, bay leaf, sugar, and salt. Bring to a simmer and cook for one hour. Add the potatoes and cook until they are tender, about 20 to 30 minutes.

Put the flour into a small bowl and slowly whisk in enough cold water to make a thin paste. Whisk in half a cup of the soup broth, then stir this mixture into the chowder while whisking constantly. Simmer, stirring occasionally, for about 5 minutes. Stir in the warmed milk or cream, add hot sauce to taste, and heat only until hot enough to serve; do not bring to a simmer (to avoid curdling).

Serve with hot, crusty French bread.