Photo: Charles Walton; Styling: Leslie Byars Simpson Photo by: Photo: Charles Walton; Styling: Leslie Byars Simpson

Mixed Greens Chowder

Southern Living NOVEMBER 1997

  • Yield: about 6 quarts


  • 12 (14 1/2-ounce) cans chicken broth
  • 1 pound fresh mustard greens, chopped
  • 1/2 pound fresh collard greens, chopped
  • 1/2 pound fresh turnip greens, chopped
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 1/2 to 1 tablespoon dried crushed red pepper
  • 1/2 pound bacon slices
  • 2 cups diced potato
  • 1 cup diced purple onion
  • 1 cup diced turnip
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Bring first 7 ingredients to a boil in a large Dutch oven; reduce heat, and simmer, uncovered, stirring occasionally, 1 hour.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and return to skillet. Add diced potato and next 4 ingredients; cook over medium-high heat, stirring often, 10 minutes. Stir into greens mixture, and cook over low heat, stirring occasionally, 45 minutes. Stir in salt and pepper. Serve with cornbread.


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Mixed Greens Chowder recipe