Southern Illinois chowder facts for kids
| Type | Soup or stew |
|---|---|
| Place of origin | United States |
| Region or state | Illinois |
| Main ingredients | Beef, chicken, tomatoes, cabbage, lima beans, green beans |
Southern Illinois Chowder is a yummy, thick soup or stew. It's quite different from other chowders you might know, like those from New England. In Edwards County, Illinois, this word means two things. It's the name of the food, and it's also a fun get-together. People gather to make and eat this special dish.
Early settlers, sometimes called "backwoodsmen," probably brought this recipe with them. Traditionally, "chowder time" starts when the first tomatoes are ready. It ends when the first big frost arrives in the fall. The word "chowder" comes from the French word chaudière. This means 'stew pot' or 'cauldron'.
How to Make Southern Illinois Chowder
This special chowder is usually cooked outdoors. People use very large black kettles or cauldrons. These pots can hold anywhere from 20 to 70 gallons of food!
The ingredients are added to boiling water. They go in based on how long they need to cook. This way, everything finishes cooking at the same time. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Long ago, squirrel meat was often added too.
Cooking the Chowder
Chowder is ready when all the ingredients blend together. It becomes a fairly thick soup. This usually takes four or more hours of cooking. The kettles need to be stirred almost all the time. This stops the chowder from sticking to the bottom and burning.
A special wooden tool called a "paddle" is used for stirring. It's about 18 to 24 inches long and 6 to 8 inches wide. The paddle has several holes drilled through its flat part. It also has a handle attached at a right angle.
One cook will stir the chowder with the paddle. This makes the bones from the meat rise to the top. Another cook, called "the bone picker," uses tongs. They carefully pick out the bones as they separate from the meat.
In 1958, the County Commissioners of Edwards County, Illinois, made a special announcement. They proudly called their county the "Chowder Capital of the World."
Images for kids
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Chowder Preparation at the Claremont Ruritan Club
