I’m calling this “Corn ‘n Stuff Chowder” because it was made in the style of chowder, while using up odds and ends in the pantry! It’s easy, quick, customizable, light, and not to mention really yummy!
*Most recipes for collard greens instruct you to remove the leaves from the ribs/stems and discard them. Don't discard them! They're very nutritious, and totally edible! They taste similar to the leafy parts. They're great in soups and stir fries. I also do this with kale stems and fennel stalks. You can substitute any vegetable if you don't have collards - broccoli, cauliflower, kale, green beans, carrots...Use whatever you've got!