Collard Green Chowder

Hold the clams: What happens when greens meet heavy cream. And pork. And potatoes.

  • Serves

    serves 8

  • Cook

    1 hour 40 minutes


By Matthew Register

Published on October 15, 2020

Potlikker chowder, anyone? Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today

Dry-cured country ham can be found in specialty markets. But if you can’t track some down locally, order it online from, or substitute thickly sliced prosciutto.



  • 2½ lb. collard greens, coarsely chopped
  • 1 Tbsp. kosher salt
  • 8 oz. country ham, coarsely chopped (about 1½ cups)
  • 1 large sweet onion, finely chopped (about 2 cups)
  • 2 Tbsp. salted butter
  • 1 tsp. ground turmeric
  • 2 medium russet potatoes, peeled and diced (about 2½ cups)
  • 1 cup heavy cream
  • 1 tsp. freshly ground black pepper


Step 1

In a large stockpot over medium-high heat, combine the collard greens, salt, and 6 cups cold water. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the greens are tender but not mushy, 50-60 minutes. Drain, reserving the potlikker, and set the greens and potlikker aside.

Step 2

Rinse out the pot and return to medium heat. Add the ham and cook, stirring occasionally, until its fat begins to render and the edges begin to brown, 3-5 ­minutes. Add the onion and butter, and cook, stirring frequently, until the onion is translucent, 4-6 minutes. Stir in the turmeric, then add 3 cups of the reserved potlikker and the potatoes. Bring to a simmer and cook until the potatoes are tender, 4-6 minutes more. Stir in 3 cups of the reserved greens, heavy cream, and black pepper, then bring to a simmer and cook until the greens are very tender and heated through, 6-8 ­minutes. Serve hot.

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