This recipe was given to me by a friend in Saline County Illinois, about 20 miles East of my county.
****This chowder/soup/stew is a real popular dish in the Fall. People will get together and bring their contribution to the pot. It is usually cooked over an open fire in a large pot. People take turns stirring it and tending the fire. It(chowder) in my observation is very similiar to Kentucky Burgoo. Kentucky isn't that far from us. KAHUNA
THis is a stove-top version.
Southeastern IL Chowder
1 gallon water
1 1/2 lb beef, cut in chunks
1 1/4 lb boneless chicken, cut up
1 small head cabbage, chopped
3 large stalks celery, chopped
2-3 c. carrots, diced
1 large onion, chopped
2 qt. peeled and diced potatoes
2 1/2 c. fresh or frozen green beans, thawed if frozen
1 15.25 oz can lima beans, drained
24 oz tomato sauce (and liquid from washing out cans)
1 1/2 c. fresh or frozen corn, thawed if frozen
Salt and pepper to taste (be generous with the pepper)
Garlic if you wish(I wish!!!)
Bring water to boil in large pot. Add beef and cook gently for an hour, stirring frequently.
Add chicken and continue to cook gently for another 1 1/2 hours, stirring frequently. Add
cabbage, celery, and carrots. Cook for another 1/2 hour, stirring frequently. Add onions,
then 15 minutes later the potatoes. Cook, remembering to stir to keep from sticking, for 45
more
minutes. Add green beans. Cook another hour. Add lima beans, and cook a final 30 minutes,
stirring frequently. Near the end of the cook time, add the tomato sauce, corn, and salt and
pepper and heat through.
Notes: The goal is to keep this at a low boil the entire time. Boiling water may be added as
needed. The stirring keeps the soup from sticking, and also breaks up the chunks, resulting in
a very thick soup wiith lots of body and basically some small lumps by the end of the cook
time--which indeed is 5 1/2 hours!
****This chowder/soup/stew is a real popular dish in the Fall. People will get together and bring their contribution to the pot. It is usually cooked over an open fire in a large pot. People take turns stirring it and tending the fire. It(chowder) in my observation is very similiar to Kentucky Burgoo. Kentucky isn't that far from us. KAHUNA
THis is a stove-top version.
Southeastern IL Chowder
1 gallon water
1 1/2 lb beef, cut in chunks
1 1/4 lb boneless chicken, cut up
1 small head cabbage, chopped
3 large stalks celery, chopped
2-3 c. carrots, diced
1 large onion, chopped
2 qt. peeled and diced potatoes
2 1/2 c. fresh or frozen green beans, thawed if frozen
1 15.25 oz can lima beans, drained
24 oz tomato sauce (and liquid from washing out cans)
1 1/2 c. fresh or frozen corn, thawed if frozen
Salt and pepper to taste (be generous with the pepper)
Garlic if you wish(I wish!!!)
Bring water to boil in large pot. Add beef and cook gently for an hour, stirring frequently.
Add chicken and continue to cook gently for another 1 1/2 hours, stirring frequently. Add
cabbage, celery, and carrots. Cook for another 1/2 hour, stirring frequently. Add onions,
then 15 minutes later the potatoes. Cook, remembering to stir to keep from sticking, for 45
more
minutes. Add green beans. Cook another hour. Add lima beans, and cook a final 30 minutes,
stirring frequently. Near the end of the cook time, add the tomato sauce, corn, and salt and
pepper and heat through.
Notes: The goal is to keep this at a low boil the entire time. Boiling water may be added as
needed. The stirring keeps the soup from sticking, and also breaks up the chunks, resulting in
a very thick soup wiith lots of body and basically some small lumps by the end of the cook
time--which indeed is 5 1/2 hours!